View Pit Stop page for race #3250 by sekhar_88 — Ghost race
View profile for chandra (sekhar_88)
| Official speed | 84.60 wpm (62.41 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2016 12:47:54pm UTC |
| Race Finish | October 22, 2016 12:48:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ffdc (83.28 wpm) 4. ajl1 (66.96 wpm) |
| Accuracy | 98.0% |
| 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. |