View Pit Stop page for race #36 by mjloesch96 — Ghost race
View profile for Matthew (mjloesch96)
| Official speed | 72.66 wpm (72.67 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2015 5:09:24am UTC |
| Race Finish | May 10, 2015 5:10:36am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. sho01 (64.09 wpm) 4. busey (63.25 wpm) |
| Accuracy | 92.0% |
| 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. |