View Pit Stop page for race #150 by dragonbonus — Ghost race
View profile for Dragonbonus (dragonbonus)
| Official speed | 72.01 wpm (73.32 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2016 5:46:33am UTC |
| Race Finish | February 26, 2016 5:47:46am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. selurnipohc (80.61 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. |