View Pit Stop page for race #488 by chibabijo — Ghost race
View profile for chiba (chibabijo)
| Official speed | 85.06 wpm (62.07 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2016 11:46:38am UTC |
| Race Finish | September 11, 2016 11:47:40am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. vuttar (170.87 wpm) 4. mayo_tp01 (93.72 wpm) |
| Accuracy | 88.0% |
| 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. |