View Pit Stop page for race #146 by clorischou — Ghost race
View profile for Cloris (clorischou)
| Official speed | 96.11 wpm (54.94 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2014 5:08:51pm UTC |
| Race Finish | January 23, 2014 5:09:46pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. downpour (119.17 wpm) |
| Accuracy | 92.0% |
| 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. |