View Pit Stop page for race #13367 by moobin — Ghost race
View profile for Magnus (moobin)
| Official speed | 85.62 wpm (61.67 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2013 6:13:57am UTC |
| Race Finish | October 21, 2013 6:14:59am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. thogs (99.16 wpm) 2. jay_racer (89.43 wpm) |
| Accuracy | 96.0% |
| 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. |