View Pit Stop page for race #496 by wyk815 — Ghost race
View profile for Wong (wyk815)
| Official speed | 88.54 wpm (59.63 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2017 7:23:45am UTC |
| Race Finish | April 18, 2017 7:24:45am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. bobbyv (84.05 wpm) 4. cyberwolf555 (74.92 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. |