View Pit Stop page for race #6002 by djpace — Ghost race
View profile for PaceDJ (djpace)
| Official speed | 90.61 wpm (58.27 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2015 5:53:59am UTC |
| Race Finish | March 25, 2015 5:54:58am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. fict (90.16 wpm) |
| Accuracy | 100.0% |
| 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. |