View Pit Stop page for race #2309 by apaars — Ghost race
View profile for ApSad (apaars)
| Official speed | 65.67 wpm (80.40 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2015 5:47:04am UTC |
| Race Finish | December 29, 2015 5:48:24am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. shoelegend88 (75.86 wpm) 2. cantera (67.65 wpm) |
| Accuracy | 93.0% |
| 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. |