View Pit Stop page for race #7278 by andyyusuf — Ghost race
View profile for GSM BERKAH (andyyusuf)
| Official speed | 102.26 wpm (51.63 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2016 7:22:18am UTC |
| Race Finish | February 19, 2016 7:23:09am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mstew354 (91.47 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. |