View Pit Stop page for race #17 by shakeyjj — Ghost race
View profile for Jake (shakeyjj)
| Official speed | 119.65 wpm (44.13 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2014 8:56:35pm UTC |
| Race Finish | October 10, 2014 8:57:19pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. clayjar (103.79 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. |