View Pit Stop page for race #479 by pananers — Ghost race
View profile for Paul (pananers)
| Official speed | 115.49 wpm (45.72 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2017 4:06:47am UTC |
| Race Finish | August 21, 2017 4:07:32am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. trueybluey (115.19 wpm) |
| Accuracy | 98.0% |
| Points | 119.34 |
| 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. |