View Pit Stop page for race #3864 by rogeratbao — Ghost race
View profile for Bao (rogeratbao)
| Official speed | 106.59 wpm (49.54 seconds elapsed during race) |
|---|---|
| Race Start | July 4, 2014 8:07:53pm UTC |
| Race Finish | July 4, 2014 8:08:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tylerjean (93.25 wpm) 3. willtothewong (78.67 wpm) 5. pajahify (59.81 wpm) |
| Accuracy | 95.0% |
| 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. |