View Pit Stop page for race #1124 by xsznix2 — Ghost race
View profile for Simon (xsznix2)
| Official speed | 103.33 wpm (51.10 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2016 8:23:39pm UTC |
| Race Finish | March 9, 2016 8:24:31pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. winniedepooh (87.72 wpm) 3. lily_jasmine (84.42 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. |