View Pit Stop page for race #396 by gonx — Ghost race
View profile for Sebastian (gonx)
| Official speed | 117.39 wpm (44.98 seconds elapsed during race) |
|---|---|
| Race Start | February 24, 2017 5:10:55pm UTC |
| Race Finish | February 24, 2017 5:11:40pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. noogie13 (90.31 wpm) 3. bb__ (87.29 wpm) 4. dmeadows87 (87.05 wpm) |
| Accuracy | 94.0% |
| 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. |