View Pit Stop page for race #465 by bnlgusterfan — Ghost race
View profile for Angie (bnlgusterfan)
| Official speed | 76.98 wpm (68.59 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2016 8:52:59pm UTC |
| Race Finish | July 21, 2016 8:54:07pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. costanzajpg (105.11 wpm) 2. dvorakuser1987 (81.45 wpm) |
| Accuracy | 98.0% |
| 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. |