View Pit Stop page for race #3376 by gpfraser1 — Ghost race
View profile for Greg (gpfraser1)
| Official speed | 72.94 wpm (72.39 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2016 12:37:25pm UTC |
| Race Finish | July 1, 2016 12:38:37pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. twoddle2 (76.67 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. |