View Pit Stop page for race #1259 by shawstudio — Ghost race
View profile for Thomas (shawstudio)
| Official speed | 122.33 wpm (43.16 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2015 8:35:47am UTC |
| Race Finish | October 24, 2015 8:36:31am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. 3ymsdet (112.21 wpm) |
| Accuracy | 96.0% |
| Points | 0.00 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |