View Pit Stop page for race #6925 by rogeratbao — Ghost race
View profile for Bao (rogeratbao)
| Official speed | 108.41 wpm (48.70 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2016 3:02:57am UTC |
| Race Finish | March 6, 2016 3:03:46am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. nutterwithbutter (92.76 wpm) |
| Accuracy | 94.0% |
| 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. |