View Pit Stop page for race #25 by therad17yo — Ghost race
View profile for Radityo (therad17yo)
| Official speed | 77.30 wpm (68.31 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2014 1:30:18pm UTC |
| Race Finish | July 22, 2014 1:31:27pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. bassist23 (82.39 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. |