View Pit Stop page for race #2092 by adam1219 — Ghost race
View profile for Adam (adam1219)
| Official speed | 66.57 wpm (79.32 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2015 7:41:10pm UTC |
| Race Finish | March 3, 2015 7:42:30pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. 00117 (74.25 wpm) 2. syke24 (73.13 wpm) 4. doobins (65.12 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. |