View Pit Stop page for race #6479 by bmhowie2011 — Ghost race
View profile for Benji (bmhowie2011)
| Official speed | 100.95 wpm (52.30 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2016 11:26:32pm UTC |
| Race Finish | November 26, 2016 11:27:25pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. sparta92 (109.35 wpm) |
| Accuracy | 88.0% |
| 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. |