View Pit Stop page for race #15251 by kevinneeraj — Ghost race
View profile for Tony (kevinneeraj)
| Official speed | 99.47 wpm (53.08 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2015 3:50:16pm UTC |
| Race Finish | November 3, 2015 3:51:09pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. guster09 (92.55 wpm) 3. dcohen91 (84.63 wpm) |
| Accuracy | 90.0% |
| 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. |