View Pit Stop page for race #1596 by mstew354 — Ghost race
View profile for M Stew (mstew354)
| Official speed | 91.47 wpm (57.72 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2016 7:22:18am UTC |
| Race Finish | February 19, 2016 7:23:15am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. andyyusuf (102.26 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. |