View Pit Stop page for race #498 by instanton — Ghost race
View profile for Antonius (instanton)
| Official speed | 92.41 wpm (57.14 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2014 5:05:00am UTC |
| Race Finish | March 9, 2014 5:05:57am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. krish5892 (63.86 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. |