View Pit Stop page for race #2670 by sachinjangra0 — Ghost race
View profile for ☻ (sachinjangra0)
| Official speed | 87.76 wpm (60.16 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2015 1:50:50am UTC |
| Race Finish | May 13, 2015 1:51:50am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. foxyphoton (85.86 wpm) 4. jbriones15 (67.02 wpm) 5. justiceex (64.99 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. |