View Pit Stop page for race #917 by vetiver — Ghost race
View profile for Danny (vetiver)
| Official speed | 84.22 wpm (62.69 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2015 11:00:17pm UTC |
| Race Finish | November 6, 2015 11:01:19pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. lucean (90.50 wpm) 2. merebanana (89.77 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. |