View Pit Stop page for race #13647 by dvorakftw — Ghost race
View profile for Potato :D (dvorakftw)
| Official speed | 108.49 wpm (48.67 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2012 8:47:58am UTC |
| Race Finish | April 10, 2012 8:48:47am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. brahbrahbrah (101.60 wpm) |
| Accuracy | 97.0% |
| 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. |