View Pit Stop page for race #7478 by okirnap — Ghost race
View profile for Omer (okirnap)
| Official speed | 67.24 wpm (78.52 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2017 9:47:41am UTC |
| Race Finish | March 10, 2017 9:48:59am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. gajuwakaghajini (73.86 wpm) 3. iljain (72.74 wpm) |
| Accuracy | 90.0% |
| 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. |