View Pit Stop page for race #5636 by apsnacks — Ghost race
View profile for No Mistakes (apsnacks)
| Official speed | 78.96 wpm (66.87 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2015 12:11:40pm UTC |
| Race Finish | April 22, 2015 12:12:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. garbyal_k (107.51 wpm) 2. lucean (100.58 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. |