View Pit Stop page for race #2583 by salmonax — Ghost race
View profile for Salmonax (salmonax)
| Official speed | 95.52 wpm (55.28 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2015 8:58:52am UTC |
| Race Finish | September 2, 2015 8:59:47am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. mrmr1101 (96.97 wpm) 2. jax00 (95.72 wpm) |
| Accuracy | 91.0% |
| 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. |