View Pit Stop page for race #3632 by stacky — Ghost race
View profile for Saagar (stacky)
| Official speed | 66.25 wpm (79.70 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2013 5:03:19pm UTC |
| Race Finish | November 26, 2013 5:04:39pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. ss_sohrab (82.73 wpm) 3. jolos (66.67 wpm) |
| Accuracy | 93.0% |
| 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. |