View Pit Stop page for race #4047 by swashbuckle — Ghost race
View profile for Zorro (swashbuckle)
| Official speed | 82.56 wpm (63.95 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2014 11:12:10am UTC |
| Race Finish | September 1, 2014 11:13:14am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. bsamontinajr (82.21 wpm) |
| Accuracy | 96.0% |
| 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. |