View Pit Stop page for race #3157 by ludovicianne — Ghost race
View profile for hi (ludovicianne)
| Official speed | 136.73 wpm (38.62 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2016 7:04:55pm UTC |
| Race Finish | September 29, 2016 7:05:34pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. thebrownfoxquicklyjumpsoverthe (114.38 wpm) |
| Accuracy | 95.0% |
| 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. |