View Pit Stop page for race #474 by liveforlolis — Ghost race
View profile for Leo (liveforlolis)
| Official speed | 82.93 wpm (63.67 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2016 11:58:47pm UTC |
| Race Finish | June 2, 2016 11:59:51pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. hhu94 (87.35 wpm) 4. tamdrit (61.84 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. |