View Pit Stop page for race #943 by albertc97 — Ghost race
View profile for Albert (albertc97)
| Official speed | 74.96 wpm (70.44 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2016 5:55:22am UTC |
| Race Finish | November 15, 2016 5:56:32am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. se_yuuki (90.56 wpm) |
| Accuracy | 97.0% |
| 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. |