View Pit Stop page for race #3815 by semme01 — Ghost race
View profile for Simon (semme01)
| Official speed | 81.76 wpm (64.58 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2013 3:47:15pm UTC |
| Race Finish | November 3, 2013 3:48:20pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. tpudas (100.71 wpm) 2. doctoras (91.65 wpm) |
| Accuracy | 91.0% |
| 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. |