View Pit Stop page for race #1252 by bluswirll — Ghost race
View profile for Laura (bluswirll)
| Official speed | 95.41 wpm (55.34 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2014 1:46:21pm UTC |
| Race Finish | April 6, 2014 1:47:16pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. dyaems (85.43 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. |