View Pit Stop page for race #89 by kor_kron — Ghost race
View profile for hi (kor_kron)
| Official speed | 87.31 wpm (60.47 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2017 12:20:53am UTC |
| Race Finish | June 14, 2017 12:21:53am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. cloneboy99 (81.35 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. |