View Pit Stop page for race #80 by josephthelast — Ghost race
View profile for Joseph (josephthelast)
| Official speed | 116.44 wpm (45.35 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2015 1:41:51am UTC |
| Race Finish | January 26, 2015 1:42:37am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jpavel (96.84 wpm) 3. rayymonddd (89.43 wpm) 4. mistak (81.87 wpm) |
| Accuracy | 96.0% |
| 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. |