View Pit Stop page for race #15542 by westqt — Ghost race
View profile for West (westqt)
| Official speed | 72.63 wpm (72.70 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2016 1:04:49pm UTC |
| Race Finish | December 19, 2016 1:06:02pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. cyberwolf555 (69.14 wpm) |
| Accuracy | 92.0% |
| 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. |