View Pit Stop page for race #577 by 2fat2type2day — Ghost race
View profile for Dudon (2fat2type2day)
| Official speed | 92.62 wpm (57.01 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2013 4:49:09pm UTC |
| Race Finish | November 14, 2013 4:50:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. dcohen91 (92.35 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. |