View Pit Stop page for race #6077 by deanmachine44 — Ghost race
View profile for DeanMachine44 (deanmachine44)
| Official speed | 74.19 wpm (71.17 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2015 8:01:19pm UTC |
| Race Finish | January 18, 2015 8:02:31pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. sebastiuon (96.47 wpm) |
| Accuracy | 97.0% |
| 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. |