View Pit Stop page for race #1179 by ssguest — Ghost race
View profile for Special Guest (ssguest)
| Official speed | 81.94 wpm (64.44 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2015 4:44:03am UTC |
| Race Finish | June 14, 2015 4:45:07am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. james372 (89.65 wpm) |
| Accuracy | 95.0% |
| 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. |