View Pit Stop page for race #1037 by pierre1 — Ghost race
View profile for Pierre (pierre1)
| Official speed | 73.79 wpm (71.55 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2017 2:02:21pm UTC |
| Race Finish | April 3, 2017 2:03:33pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. ksydry_nt_pbt (79.92 wpm) |
| Accuracy | 94.0% |
| 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. |