View Pit Stop page for race #41 by tinycarma — Ghost race
View profile for Matt (tinycarma)
| Official speed | 94.81 wpm (55.69 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2015 6:49:46pm UTC |
| Race Finish | January 7, 2015 6:50:42pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. lucean (91.45 wpm) 3. hunor (84.16 wpm) 4. samsher (81.00 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. |