View Pit Stop page for race #424 by realforce_86ukb — Ghost race
View profile for Jared (realforce_86ukb)
| Official speed | 112.79 wpm (46.81 seconds elapsed during race) |
|---|---|
| Race Start | May 16, 2014 3:21:25pm UTC |
| Race Finish | May 16, 2014 3:22:11pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ironman_777 (100.48 wpm) |
| Accuracy | 95.0% |
| 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. |