View Pit Stop page for race #3785 by mokori — Ghost race
View profile for still type (mokori)
| Official speed | 112.89 wpm (46.77 seconds elapsed during race) |
|---|---|
| Race Start | July 25, 2013 11:20:31am UTC |
| Race Finish | July 25, 2013 11:21:18am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. jumban (116.19 wpm) 3. megafepsdapam (99.03 wpm) |
| Accuracy | 99.0% |
| 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. |