View Pit Stop page for race #2678 by joefromlongisland — Ghost race
View profile for Joe (joefromlongisland)
| Official speed | 63.07 wpm (83.72 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2015 8:09:00pm UTC |
| Race Finish | May 4, 2015 8:10:23pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. iconoclasm84 (93.01 wpm) 4. tregsomfaen (64.25 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. |