View Pit Stop page for race #1359 by garrigan — Ghost race
View profile for Gary (garrigan)
| Official speed | 89.51 wpm (58.99 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2016 5:41:49am UTC |
| Race Finish | May 11, 2016 5:42:48am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. imalerich_dvorak (105.91 wpm) |
| Accuracy | 95.0% |
| 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. |