View Pit Stop page for race #3530 by mauler09 — Ghost race
View profile for Biggie (mauler09)
| Official speed | 118.84 wpm (44.43 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2014 8:21:21pm UTC |
| Race Finish | May 30, 2014 8:22:06pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. kozarrat (90.23 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. |