View Pit Stop page for race #18261 by deronpianoplayer — Ghost race
View profile for Deron (deronpianoplayer)
| Official speed | 65.97 wpm (80.04 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2016 2:56:49am UTC |
| Race Finish | May 1, 2016 2:58:10am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. modelfxt (93.26 wpm) 2. ravinder_1977 (78.83 wpm) |
| Accuracy | 97.0% |
| 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. |