View Pit Stop page for race #440 by hoho_au — Ghost race
View profile for Horas (hoho_au)
| Official speed | 104.49 wpm (50.53 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2014 6:09:14am UTC |
| Race Finish | April 1, 2014 6:10:05am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. everett_esparza (83.36 wpm) 3. pitagorus (67.41 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. |