View Pit Stop page for race #1659 by kryxilis — Ghost race
View profile for Taylor (kryxilis)
| Official speed | 84.66 wpm (62.37 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2015 6:51:55pm UTC |
| Race Finish | October 30, 2015 6:52:58pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. shoelegend88 (67.79 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. |