View Pit Stop page for race #31659 by fightin_phils — Ghost race
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| Official speed | 148.06 wpm (35.66 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2012 11:35:06am UTC |
| Race Finish | September 18, 2012 11:35:42am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. slowpokesandman (133.71 wpm) 3. kiddofnorthside (121.58 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. |