View Pit Stop page for race #25 by drs6222 — Ghost race
View profile for Dustin (drs6222)
| Official speed | 85.52 wpm (61.74 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2015 2:48:41pm UTC |
| Race Finish | September 27, 2015 2:49:42pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. dcohen91 (86.31 wpm) 3. lucean (85.03 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. |