View Pit Stop page for race #4774 by phlegmatic — Ghost race
View profile for wilhelm (phlegmatic)
| Official speed | 89.73 wpm (58.84 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2012 8:59:54pm UTC |
| Race Finish | July 29, 2012 9:00:53pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. jop_layout (92.46 wpm) 3. ps85 (88.46 wpm) |
| Accuracy | 99.0% |
| 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. |