View Pit Stop page for race #1059 by danielquiceno — Ghost race
View profile for Daniel (danielquiceno)
| Official speed | 55.82 wpm (94.59 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2015 10:27:26pm UTC |
| Race Finish | May 20, 2015 10:29:00pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. loadlng (89.50 wpm) |
| Accuracy | 89.0% |
| 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. |