View Pit Stop page for race #196 by thala321 — Ghost race
View profile for Huy (thala321)
| Official speed | 66.17 wpm (79.79 seconds elapsed during race) |
|---|---|
| Race Start | December 11, 2014 10:52:49am UTC |
| Race Finish | December 11, 2014 10:54:09am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. demancer (74.89 wpm) |
| Accuracy | 92.0% |
| 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. |