View Pit Stop page for race #5735 by garbyal_k — Ghost race
View profile for garbyal ✌(-‿-)✌ (garbyal_k)
| Official speed | 105.89 wpm (49.86 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2015 5:21:45am UTC |
| Race Finish | July 10, 2015 5:22:35am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. admw (107.05 wpm) 4. kiawa88 (68.48 wpm) |
| Accuracy | 93.0% |
| 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. |