View Pit Stop page for race #210 by cloud5 — Ghost race
View profile for Dana (cloud5)
| Official speed | 102.39 wpm (51.57 seconds elapsed during race) |
|---|---|
| Race Start | December 10, 2015 2:30:04am UTC |
| Race Finish | December 10, 2015 2:30:56am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. tesla_diesel (111.01 wpm) 4. mairzydoats_mason (73.06 wpm) |
| Accuracy | 97.0% |
| 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. |