View Pit Stop page for race #2163 by quangvy — Ghost race
| Official speed | 73.35 wpm (71.98 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2015 6:50:08am UTC |
| Race Finish | March 5, 2015 6:51:20am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. waqas7861 (73.39 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. |