View Pit Stop page for race #1435 by d3lta — Ghost race
View profile for D3LTA (d3lta)
| Official speed | 74.35 wpm (71.02 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2017 5:19:17pm UTC |
| Race Finish | April 30, 2017 5:20:28pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. exdunn (90.89 wpm) 2. mitulrokz (85.02 wpm) 3. bb__ (83.28 wpm) |
| Accuracy | 93.0% |
| 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. |