View Pit Stop page for race #1530 by destructo91 — Ghost race
View profile for Rob (destructo91)
| Official speed | 83.96 wpm (62.89 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2017 2:18:24pm UTC |
| Race Finish | January 12, 2017 2:19:27pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. mhscool (83.50 wpm) 4. duy_sau_rom (75.90 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. |