View Pit Stop page for race #344 by stannic1 — Ghost race
View profile for stannny (stannic1)
| Official speed | 74.60 wpm (70.78 seconds elapsed during race) |
|---|---|
| Race Start | August 6, 2012 8:12:07pm UTC |
| Race Finish | August 6, 2012 8:13:18pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. chriisadam (80.36 wpm) 3. bshammond (73.72 wpm) 4. ergosolo (62.17 wpm) |
| Accuracy | 97.0% |
| 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. |