View Pit Stop page for race #10129 by edzil1007 — Ghost race
View profile for noside (edzil1007)
| Official speed | 76.73 wpm (68.81 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2015 9:02:18am UTC |
| Race Finish | January 10, 2015 9:03:27am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. cactose (87.07 wpm) 3. scherzo (74.50 wpm) |
| Accuracy | 97.0% |
| 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. |