View Pit Stop page for race #575 by purplerain16 — Ghost race
View profile for Kate (purplerain16)
| Official speed | 78.98 wpm (66.85 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2016 12:54:36am UTC |
| Race Finish | May 27, 2016 12:55:43am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. moltenzephyr (83.49 wpm) 3. khadaffy (66.32 wpm) |
| Accuracy | 94.0% |
| 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. |