View Pit Stop page for race #276 by gysi — Ghost race
View profile for Gregor (gysi)
| Official speed | 54.21 wpm (97.40 seconds elapsed during race) |
|---|---|
| Race Start | July 30, 2014 2:53:47pm UTC |
| Race Finish | July 30, 2014 2:55:24pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. difficult4 (69.10 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. |