View Pit Stop page for race #78 by willpadgett — Ghost race
View profile for Will (willpadgett)
| Official speed | 111.34 wpm (47.42 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2014 6:14:04pm UTC |
| Race Finish | July 7, 2014 6:14:52pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. dowon (101.01 wpm) 3. dzlzrd (77.70 wpm) |
| Accuracy | 99.0% |
| 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. |