View Pit Stop page for race #18842 by clayjar — Ghost race
View profile for Michael (clayjar)
| Official speed | 114.71 wpm (46.03 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2015 2:29:39am UTC |
| Race Finish | November 22, 2015 2:30:25am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tesla_diesel (105.81 wpm) 3. dcohen91 (90.53 wpm) |
| Accuracy | 94.0% |
| 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. |