View Pit Stop page for race #2886 by sharky15 — Ghost race
View profile for Diana (sharky15)
| Official speed | 66.64 wpm (79.23 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2016 7:52:54pm UTC |
| Race Finish | May 22, 2016 7:54:13pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. imalerich_dvorak (98.74 wpm) 2. gielieanogies (94.78 wpm) 3. fauxpas (67.71 wpm) |
| Accuracy | 97.0% |
| 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. |