View Pit Stop page for race #2564 by kulaspa — Ghost race
View profile for Thpp (kulaspa)
| Official speed | 89.53 wpm (58.97 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2017 6:51:08pm UTC |
| Race Finish | August 23, 2017 6:52:07pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. taweesoft (89.29 wpm) 3. merrymolly23 (74.57 wpm) |
| Accuracy | 99.0% |
| Points | 92.52 |
| 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. |