View Pit Stop page for race #760 by tqhuy1995 — Ghost race
View profile for Huy (tqhuy1995)
| Official speed | 82.77 wpm (63.79 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2014 11:43:25pm UTC |
| Race Finish | April 27, 2014 11:44:29pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. ijeydon (93.26 wpm) 4. vincethec (69.78 wpm) |
| Accuracy | 97.0% |
| 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. |