View Pit Stop page for race #2 by hadiahpapi — Ghost race
View profile for @bamrunoz (hadiahpapi)
| Official speed | 60.10 wpm (87.85 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2016 4:19:27pm UTC |
| Race Finish | January 17, 2016 4:20:55pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. pabloskimg (87.60 wpm) 3. fieryhydra (69.71 wpm) |
| Accuracy | 94.0% |
| 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. |