View Pit Stop page for race #684 by kiel10 — Ghost race
View profile for kìêL♠ (kiel10)
| Official speed | 79.61 wpm (66.32 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2015 4:29:09am UTC |
| Race Finish | June 27, 2015 4:30:16am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. juice43 (92.57 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. |