View Pit Stop page for race #11547 by shahid_abbas — Ghost race
View profile for Shahid (shahid_abbas)
| Official speed | 72.92 wpm (72.41 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2017 9:23:06am UTC |
| Race Finish | April 26, 2017 9:24:18am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. greane (79.49 wpm) 4. hurtreynolds (68.72 wpm) |
| Accuracy | 89.0% |
| 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. |