View Pit Stop page for race #5251 by stacky — Ghost race
View profile for Saagar (stacky)
| Official speed | 72.73 wpm (72.60 seconds elapsed during race) |
|---|---|
| Race Start | January 8, 2014 12:53:38pm UTC |
| Race Finish | January 8, 2014 12:54:51pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. asanch5169 (72.61 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. |