View Pit Stop page for race #2789 by mstew354 — Ghost race
View profile for M Stew (mstew354)
| Official speed | 108.98 wpm (48.45 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2016 2:06:45am UTC |
| Race Finish | May 3, 2016 2:07:33am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. maiviolin (109.62 wpm) |
| Accuracy | 94.0% |
| 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. |