View Pit Stop page for race #1533 by the1stpsycho — Ghost race
View profile for the1stpsycho (the1stpsycho)
| Official speed | 57.47 wpm (91.87 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2014 10:18:06pm UTC |
| Race Finish | December 11, 2014 10:19:38pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. ironman_777 (86.43 wpm) |
| Accuracy | 84.0% |
| 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. |