View Pit Stop page for race #8357 by maurizzzio — Ghost race
View profile for Mauricio (maurizzzio)
| Official speed | 86.52 wpm (61.03 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2015 3:46:33am UTC |
| Race Finish | February 22, 2015 3:47:34am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. ironman_777 (105.37 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. |