View Pit Stop page for race #10146 by buck1249 — Ghost race
View profile for Bill (buck1249)
| Official speed | 102.49 wpm (51.52 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2015 1:43:40pm UTC |
| Race Finish | October 5, 2015 1:44:32pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. assaf (98.03 wpm) 5. atoi (63.92 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. |