View Pit Stop page for race #169 by phogue — Ghost race
View profile for Christopher (phogue)
| Official speed | 100.06 wpm (52.77 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2012 8:34:51pm UTC |
| Race Finish | January 11, 2012 8:35:43pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. rugoso (77.52 wpm) 4. jonday87 (69.58 wpm) |
| Accuracy | 90.0% |
| 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. |