View Pit Stop page for race #2619 by jiminl — Ghost race
View profile for JiminL (jiminl)
| Official speed | 95.15 wpm (55.49 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2015 8:05:23am UTC |
| Race Finish | February 17, 2015 8:06:19am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. uemurax (69.56 wpm) |
| Accuracy | 98.0% |
| 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. |