View Pit Stop page for race #1267 by feteru — Ghost race
View profile for Feteru (feteru)
| Official speed | 87.42 wpm (60.40 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2015 11:21:18pm UTC |
| Race Finish | April 3, 2015 11:22:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. killzaa (100.32 wpm) |
| Accuracy | 93.0% |
| 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. |