View Pit Stop page for race #61 by neodiabolus — Ghost race
View profile for D. (neodiabolus)
| Official speed | 92.14 wpm (57.30 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2014 10:35:22pm UTC |
| Race Finish | March 9, 2014 10:36:20pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jargazes (78.04 wpm) 3. soneka (72.49 wpm) 4. rooshi (65.67 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. |