View Pit Stop page for race #6620 by buck1249 — Ghost race
View profile for Bill (buck1249)
| Official speed | 102.57 wpm (51.48 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2015 7:33:33pm UTC |
| Race Finish | February 22, 2015 7:34:25pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. dhonuill (99.82 wpm) 3. zackyization (80.70 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. |