View Pit Stop page for race #257 by twhjeffy — Ghost race
View profile for Jeff (twhjeffy)
| Official speed | 101.49 wpm (52.02 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2016 11:10:43pm UTC |
| Race Finish | June 16, 2016 11:11:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mattcamgolf (92.83 wpm) |
| Accuracy | 97.0% |
| 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. |