View Pit Stop page for race #1880 by dq_maniac — Ghost race
View profile for Takayuki (dq_maniac)
| Official speed | 115.72 wpm (45.63 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2014 11:31:09am UTC |
| Race Finish | September 28, 2014 11:31:54am UTC |
| Outcome | No win (3 of 8) |
| Opponents |
2. permil (127.25 wpm) 4. yoru15 (106.61 wpm) 5. welneco (92.72 wpm) 6. mayo_tp01 (89.59 wpm) 7. melanie2525 (88.57 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. |