View Pit Stop page for race #9012 by subler — Ghost race
View profile for Subler (subler)
| Official speed | 111.09 wpm (47.53 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2013 2:51:55pm UTC |
| Race Finish | August 19, 2013 2:52:42pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. maximumchris (139.34 wpm) 3. kellysgreens (92.78 wpm) 4. thogs (85.99 wpm) |
| Accuracy | 93.0% |
| 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. |