View Pit Stop page for race #13436 by davidj123256 — Ghost race
View profile for David (davidj123256)
| Official speed | 112.34 wpm (47.00 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2014 7:07:28am UTC |
| Race Finish | September 20, 2014 7:08:15am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. raythetse (84.96 wpm) |
| Accuracy | 95.0% |
| 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. |