View Pit Stop page for race #2921 by albertsonmitch — Ghost race
View profile for mitch (albertsonmitch)
| Official speed | 68.79 wpm (76.76 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2015 7:23:37pm UTC |
| Race Finish | September 26, 2015 7:24:54pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. jdawg94 (85.78 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. |