View Pit Stop page for race #1222 by jodslife — Ghost race
View profile for Jods (jodslife)
| Official speed | 87.94 wpm (60.04 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2012 10:15:13pm UTC |
| Race Finish | October 24, 2012 10:16:13pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. yomatta (96.31 wpm) 2. alexpizarroj (95.08 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. |