View Pit Stop page for race #2 by gtamanie — Ghost race
View profile for gtamanie (gtamanie)
| Official speed | 64.54 wpm (81.81 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2015 2:09:12pm UTC |
| Race Finish | May 28, 2015 2:10:33pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. tanjungtech (88.20 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. |