View Pit Stop page for race #397 by phantoma — Ghost race
View profile for DxB (phantoma)
| Official speed | 78.32 wpm (67.42 seconds elapsed during race) |
|---|---|
| Race Start | December 8, 2013 8:01:16am UTC |
| Race Finish | December 8, 2013 8:02:23am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. lukedood (95.84 wpm) 2. pvsukalkar (89.64 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. |