View Pit Stop page for race #3836 by aixin — Ghost race
View profile for Ai Sing (aixin)
| Official speed | 100.31 wpm (52.64 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2017 4:46:47pm UTC |
| Race Finish | February 8, 2017 4:47:39pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. compass_girl (79.71 wpm) |
| Accuracy | 95.0% |
| 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. |