View Pit Stop page for race #1497 by geomgaegphoenix — Ghost race
View profile for Fabio (geomgaegphoenix)
| Official speed | 85.04 wpm (62.09 seconds elapsed during race) |
|---|---|
| Race Start | April 19, 2015 3:37:27am UTC |
| Race Finish | April 19, 2015 3:38:29am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| 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. |