View Pit Stop page for race #11978 by lavee_singh — Ghost race
View profile for superman (lavee_singh)
| Official speed | 76.35 wpm (69.16 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2016 9:33:50am UTC |
| Race Finish | March 9, 2016 9:34:59am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. jcdue21 (94.24 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. |