View Pit Stop page for race #206 by jeli2657 — Ghost race
View profile for Jesse (jeli2657)
| Official speed | 94.92 wpm (55.63 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2016 7:40:31pm UTC |
| Race Finish | November 17, 2016 7:41:27pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. lactatingwalrus (80.94 wpm) |
| Accuracy | 88.0% |
| 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. |