View Pit Stop page for race #23 by wahpah — Ghost race
View profile for cole (wahpah)
| Official speed | 65.58 wpm (80.51 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2016 3:13:10pm UTC |
| Race Finish | May 6, 2016 3:14:30pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. drschwuntan (71.47 wpm) |
| Accuracy | 88.0% |
| 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. |