View Pit Stop page for race #1384 by wolfrayne — Ghost race
View profile for Randy (wolfrayne)
| Official speed | 90.61 wpm (58.27 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2013 4:17:29am UTC |
| Race Finish | March 25, 2013 4:18:27am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. dragopie (69.78 wpm) |
| Accuracy | 99.0% |
| 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. |