View Pit Stop page for race #7123 by salmonax — Ghost race
View profile for Salmonax (salmonax)
| Official speed | 113.78 wpm (46.41 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2016 9:42:55am UTC |
| Race Finish | June 18, 2016 9:43:42am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. bb__ (76.65 wpm) |
| Accuracy | 95.0% |
| 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. |