View Pit Stop page for race #1936 by swanson209 — Ghost race
View profile for samson (swanson209)
| Official speed | 94.50 wpm (55.87 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2016 11:59:57pm UTC |
| Race Finish | February 25, 2016 12:00:53am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. the3point14 (89.92 wpm) 3. shooz12 (71.35 wpm) |
| Accuracy | 98.0% |
| 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. |