View Pit Stop page for race #14860 by joey172 — Ghost race
View profile for joel (joey172)
| Official speed | 131.02 wpm (40.30 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2016 3:11:26am UTC |
| Race Finish | December 27, 2016 3:12:06am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. 2reckful (143.45 wpm) 2. aaronadams (133.27 wpm) 4. siglemic (97.91 wpm) |
| Accuracy | 98.0% |
| 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. |