View Pit Stop page for race #1290 by a10000 — Ghost race
View profile for A10000 (a10000)
| Official speed | 78.56 wpm (67.21 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2016 6:11:45pm UTC |
| Race Finish | May 21, 2016 6:12:52pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. fierypotato (62.54 wpm) |
| Accuracy | 96.0% |
| 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. |