View Pit Stop page for race #279 by thom7427 — Ghost race
View profile for Thomas (thom7427)
| Official speed | 66.39 wpm (79.53 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2013 12:29:17pm UTC |
| Race Finish | October 30, 2013 12:30:36pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. kelvinjay (95.70 wpm) |
| Accuracy | 91.0% |
| 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. |