View Pit Stop page for race #335 by elru — Ghost race
View profile for Dennis (elru)
| Official speed | 59.96 wpm (88.06 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2014 4:04:36pm UTC |
| Race Finish | March 6, 2014 4:06:04pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. waqas7861 (61.39 wpm) |
| Accuracy | 93.0% |
| 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. |