View Pit Stop page for race #136 by diathorn — Ghost race
View profile for Tomek (diathorn)
| Official speed | 80.18 wpm (65.85 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2012 8:35:32pm UTC |
| Race Finish | September 23, 2012 8:36:38pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. jb33000 (90.91 wpm) |
| Accuracy | 94.0% |
| 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. |