View Pit Stop page for race #587 by ateleisonmybelly — Ghost race
View profile for Dylan (ateleisonmybelly)
| Official speed | 86.72 wpm (60.89 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2011 3:46:19pm UTC |
| Race Finish | November 22, 2011 3:47:20pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. new_luca (92.58 wpm) 3. angel242424 (90.03 wpm) |
| Accuracy | 99.0% |
| 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. |