View Pit Stop page for race #2082 by h8gi — Ghost race
View profile for Hiroki (h8gi)
| Official speed | 81.26 wpm (64.98 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2017 10:59:55am UTC |
| Race Finish | February 1, 2017 11:01:00am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. albertc97 (58.30 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. |