View Pit Stop page for race #339 by mike25u — Ghost race
View profile for teh poeple (mike25u)
| Official speed | 86.87 wpm (60.78 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2017 9:19:09pm UTC |
| Race Finish | January 12, 2017 9:20:10pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. darkmonk (107.50 wpm) 2. phlexplexico (96.03 wpm) 5. rational (80.29 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. |