View Pit Stop page for race #626 by danfun64 — Ghost race
View profile for Daniel (danfun64)
| Official speed | 88.50 wpm (59.66 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2015 7:38:14pm UTC |
| Race Finish | September 23, 2015 7:39:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mreading (63.69 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. |