View Pit Stop page for race #1277 by grgsuman — Ghost race
View profile for Suman (grgsuman)
| Official speed | 78.70 wpm (67.09 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2016 1:09:45pm UTC |
| Race Finish | August 19, 2016 1:10:52pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. pratishshr (88.63 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. |