View Pit Stop page for race #318 by mcumento — Ghost race
View profile for 131251 (mcumento)
| Official speed | 69.10 wpm (76.41 seconds elapsed during race) |
|---|---|
| Race Start | July 4, 2016 5:00:21pm UTC |
| Race Finish | July 4, 2016 5:01:37pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. mairzydoats_mason (72.24 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. |