View Pit Stop page for race #8653 by angrathar — Ghost race
View profile for angrathar (angrathar)
| Official speed | 66.47 wpm (79.43 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2017 8:29:57pm UTC |
| Race Finish | April 16, 2017 8:31:16pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. gnurdux (92.25 wpm) 2. 21blackjack_ (66.61 wpm) 4. litheas (64.80 wpm) |
| Accuracy | 89.0% |
| 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. |