View Pit Stop page for race #716 by grydholt — Ghost race
View profile for Jacob (grydholt)
| Official speed | 63.98 wpm (82.53 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2013 9:21:07pm UTC |
| Race Finish | October 21, 2013 9:22:29pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. rayymonddd (76.86 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. |