View Pit Stop page for race #7546 by ryuzakisultan — Ghost race
View profile for Ryuzaki (ryuzakisultan)
| Official speed | 78.98 wpm (66.85 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2017 10:42:04am UTC |
| Race Finish | April 27, 2017 10:43:10am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. peja (99.87 wpm) 3. jongq (74.33 wpm) |
| Accuracy | 91.0% |
| 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. |