View Pit Stop page for race #60 by mr_wayne — Ghost race
View profile for Clark (mr_wayne)
| Official speed | 78.54 wpm (67.23 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2014 6:24:56pm UTC |
| Race Finish | January 2, 2014 6:26:03pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. ergosolo (88.18 wpm) 3. themicp (76.72 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. |