View Pit Stop page for race #683 by jtam11 — Ghost race
View profile for Justin (jtam11)
| Official speed | 77.55 wpm (68.09 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2014 6:21:16am UTC |
| Race Finish | November 14, 2014 6:22:24am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. spiffyd (87.18 wpm) |
| Accuracy | 90.0% |
| 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. |