View Pit Stop page for race #2209 by svitkona — Ghost race
View profile for Emilie (svitkona)
| Official speed | 92.72 wpm (56.95 seconds elapsed during race) |
|---|---|
| Race Start | August 6, 2013 5:50:48pm UTC |
| Race Finish | August 6, 2013 5:51:45pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. prasadgan (82.30 wpm) 4. ivke (74.88 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. |