View Pit Stop page for race #33550 by grrarg — Ghost race
View profile for ryan (grrarg)
| Official speed | 92.03 wpm (57.37 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2013 9:07:15am UTC |
| Race Finish | October 22, 2013 9:08:12am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. fyda (156.38 wpm) 2. zapakh (134.83 wpm) 4. porkvahkiin (100.38 wpm) |
| Accuracy | 96.0% |
| 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. |