View Pit Stop page for race #1052 by luffy016 — Ghost race
View profile for strawhat (luffy016)
| Official speed | 60.89 wpm (86.71 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2015 10:17:48am UTC |
| Race Finish | January 15, 2015 10:19:15am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. strictmath (74.17 wpm) 2. ken_dv (68.67 wpm) 3. k_stahu (67.26 wpm) 4. lights_on_me (64.83 wpm) |
| Accuracy | 91.0% |
| 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. |