View Pit Stop page for race #2841 by sammie2223 — Ghost race
View profile for Samantha (sammie2223)
| Official speed | 85.09 wpm (62.05 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2017 7:12:40pm UTC |
| Race Finish | February 21, 2017 7:13:43pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. chaobuoisang (64.55 wpm) 4. saddsa (63.84 wpm) |
| Accuracy | 98.0% |
| 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. |