View Pit Stop page for race #4950 by vuttar — Ghost race
View profile for Teru (vuttar)
| Official speed | 170.87 wpm (30.90 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2016 11:46:38am UTC |
| Race Finish | September 11, 2016 11:47:09am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. mayo_tp01 (93.72 wpm) 5. chibabijo (85.06 wpm) |
| Accuracy | 100.0% |
| 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. |