View Pit Stop page for race #1786 by ksydry — Ghost race
View profile for Marek (ksydry)
| Official speed | 75.78 wpm (69.68 seconds elapsed during race) |
|---|---|
| Race Start | December 25, 2016 9:55:56pm UTC |
| Race Finish | December 25, 2016 9:57:06pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. ivankeyz (93.93 wpm) 2. n_h999 (77.85 wpm) |
| Accuracy | 95.0% |
| 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. |