View Pit Stop page for race #491 by ahalle — Ghost race
View profile for Andrew (ahalle)
| Official speed | 89.46 wpm (59.02 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2017 8:55:22pm UTC |
| Race Finish | May 9, 2017 8:56:21pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. dsaldana711 (104.04 wpm) 2. tony82890 (102.51 wpm) 3. mark40511 (95.28 wpm) 5. rwfeng72 (68.63 wpm) |
| Accuracy | 94.0% |
| 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. |