View Pit Stop page for race #313 by whatthephong — Ghost race
View profile for phong (whatthephong)
| Official speed | 88.41 wpm (59.72 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2014 2:17:03am UTC |
| Race Finish | August 31, 2014 2:18:03am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ft404 (88.27 wpm) 3. carpexxxdiem (87.63 wpm) |
| Accuracy | 89.0% |
| 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. |