View Pit Stop page for race #948 by summertimesadness — Ghost race
View profile for bekahlouise (summertimesadness)
| Official speed | 88.09 wpm (59.94 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2015 6:36:57pm UTC |
| Race Finish | March 20, 2015 6:37:57pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. sanjiwatsuki (118.24 wpm) |
| Accuracy | 92.0% |
| 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. |