View Pit Stop page for race #42 by insilico — Ghost race
View profile for insilico (insilico)
| Official speed | 77.44 wpm (68.18 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2013 12:58:18am UTC |
| Race Finish | February 7, 2013 12:59:26am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. staggalee41 (83.11 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. |