View Pit Stop page for race #2987 by rnkea28 — Ghost race
View profile for Kat (rnkea28)
| Official speed | 55.44 wpm (95.24 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2016 7:54:02pm UTC |
| Race Finish | September 30, 2016 7:55:37pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. macy200200 (69.94 wpm) |
| Accuracy | 90.0% |
| 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. |