View Pit Stop page for race #1407 by bbbbbbbbbbb — Ghost race
View profile for bdr (bbbbbbbbbbb)
| Official speed | 77.56 wpm (68.08 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2016 2:26:38pm UTC |
| Race Finish | December 20, 2016 2:27:46pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. alcatroz (63.24 wpm) 5. morningstarxuanmai (60.89 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. |