View Pit Stop page for race #566 by jaejunkwak — Ghost race
View profile for Bhavitski (jaejunkwak)
| Official speed | 120.03 wpm (43.99 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2016 7:30:17am UTC |
| Race Finish | April 21, 2016 7:31:01am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. dreamofsleeping (95.70 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. |