View Pit Stop page for race #546 by internomalocaris — Ghost race
View profile for Internomalocaris (internomalocaris)
| Official speed | 66.64 wpm (79.23 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2016 11:21:22pm UTC |
| Race Finish | November 5, 2016 11:22:41pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. onodoro (83.64 wpm) 2. lagnic (77.56 wpm) |
| Accuracy | 92.0% |
| 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. |