View Pit Stop page for race #1742 by wrongwaymel — Ghost race
View profile for JS@ss (wrongwaymel)
| Official speed | 97.87 wpm (53.95 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2015 8:09:10pm UTC |
| Race Finish | July 7, 2015 8:10:04pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. artnet (88.57 wpm) 3. nielsjensen (78.71 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. |