View Pit Stop page for race #9659 by merebanana — Ghost race
View profile for merebanana (merebanana)
| Official speed | 104.25 wpm (50.65 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2016 9:42:59pm UTC |
| Race Finish | January 25, 2016 9:43:49pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. lucean (84.86 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. |