View Pit Stop page for race #15648 by rooshi — Ghost race
View profile for Rooshi (rooshi)
| Official speed | 65.67 wpm (80.40 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2014 10:35:22pm UTC |
| Race Finish | March 9, 2014 10:36:43pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. neodiabolus (92.14 wpm) 2. jargazes (78.04 wpm) 3. soneka (72.49 wpm) |
| Accuracy | 84.0% |
| 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. |