View Pit Stop page for race #531 by briand724080 — Ghost race
View profile for brianbear (briand724080)
| Official speed | 107.02 wpm (49.34 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2015 6:45:56am UTC |
| Race Finish | March 26, 2015 6:46:45am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. hjker (91.44 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. |