View Pit Stop page for race #152 by bhtaylor — Ghost race
View profile for Ben (bhtaylor)
| Official speed | 89.61 wpm (58.92 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2016 1:29:09am UTC |
| Race Finish | January 28, 2016 1:30:08am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. acheron (95.65 wpm) 4. roymaaa (83.93 wpm) |
| 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. |