View Pit Stop page for race #923 by paarsaxd — Ghost race
View profile for Parsa (paarsaxd)
| Official speed | 96.96 wpm (54.46 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2015 6:20:14pm UTC |
| Race Finish | May 14, 2015 6:21:09pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. neil_mobile (92.31 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. |