View Pit Stop page for race #3911 by buck1249 — Ghost race
View profile for Bill (buck1249)
| Official speed | 98.83 wpm (53.43 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2014 11:58:18pm UTC |
| Race Finish | December 11, 2014 11:59:11pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. scottee (113.36 wpm) 2. jwintersgill (100.61 wpm) |
| Accuracy | 95.0% |
| 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. |