View Pit Stop page for race #407 by verafullauto — Ghost race
View profile for Jayne (verafullauto)
| Official speed | 76.62 wpm (68.91 seconds elapsed during race) |
|---|---|
| Race Start | June 3, 2014 4:48:07pm UTC |
| Race Finish | June 3, 2014 4:49:16pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. saustintaylor (85.01 wpm) 4. doggyjunky (70.84 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. |