View Pit Stop page for race #2181 by dkl2108 — Ghost race
View profile for Diana (dkl2108)
| Official speed | 125.78 wpm (41.98 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2016 4:26:37pm UTC |
| Race Finish | March 12, 2016 4:27:19pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. lauhiuyungpinky@hotmail.com (118.98 wpm) |
| Accuracy | 98.0% |
| 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. |