View Pit Stop page for race #1769 by slack — Ghost race
View profile for Slack (slack)
| Official speed | 74.23 wpm (71.13 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2014 10:05:33am UTC |
| Race Finish | December 29, 2014 10:06:44am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. lucean (85.27 wpm) 2. gronk (83.21 wpm) |
| Accuracy | 98.0% |
| 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. |