View Pit Stop page for race #54 by bigal1519 — Ghost race
View profile for Alex (bigal1519)
| Official speed | 77.85 wpm (67.82 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2014 4:46:16am UTC |
| Race Finish | April 7, 2014 4:47:23am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. dude571 (81.43 wpm) |
| Accuracy | 96.0% |
| 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. |