View Pit Stop page for race #2098 by no17436 — Ghost race
View profile for no17436 (no17436)
| Official speed | 80.54 wpm (65.56 seconds elapsed during race) |
|---|---|
| Race Start | July 5, 2016 10:01:04am UTC |
| Race Finish | July 5, 2016 10:02:10am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. dreadt666 (96.06 wpm) 3. lavee_singh (76.31 wpm) |
| Accuracy | 95.0% |
| 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. |