View Pit Stop page for race #1663 by sbsat7 — Ghost race
View profile for grumbles (sbsat7)
| Official speed | 87.68 wpm (60.22 seconds elapsed during race) |
|---|---|
| Race Start | December 5, 2013 11:45:20pm UTC |
| Race Finish | December 5, 2013 11:46:20pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. acheron (81.43 wpm) 4. pliva (79.40 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. |