View Pit Stop page for race #1994 by scherzo — Ghost race
View profile for Scan (scherzo)
| Official speed | 89.97 wpm (58.69 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2014 4:34:28pm UTC |
| Race Finish | February 6, 2014 4:35:27pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. bnsoni (86.12 wpm) |
| Accuracy | 96.0% |
| 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. |