View Pit Stop page for race #82 by blaise2 — Ghost race
View profile for blaise (blaise2)
| Official speed | 124.16 wpm (42.53 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2016 7:56:50pm UTC |
| Race Finish | September 2, 2016 7:57:33pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. _plants (91.10 wpm) 4. eikig (69.74 wpm) |
| Accuracy | 99.0% |
| 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. |