View Pit Stop page for race #484 by gzip1 — Ghost race
View profile for gzip1 (gzip1)
| Official speed | 62.45 wpm (84.55 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2016 8:26:25am UTC |
| Race Finish | September 30, 2016 8:27:50am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. sirkarma (61.73 wpm) |
| Accuracy | 95.0% |
| 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. |