View Pit Stop page for race #190 by gross51695 — Ghost race
View profile for Brian (gross51695)
| Official speed | 95.73 wpm (55.16 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2016 8:03:14pm UTC |
| Race Finish | February 5, 2016 8:04:09pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. zethrian (88.44 wpm) 3. nschattner (79.56 wpm) 4. jansson (75.55 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. |