View Pit Stop page for race #211 by salared — Ghost race
View profile for Kasper (salared)
| Official speed | 91.38 wpm (57.78 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2015 11:39:04pm UTC |
| Race Finish | January 31, 2015 11:40:02pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. juniorrojas (97.53 wpm) 3. pentalon (93.47 wpm) |
| Accuracy | 93.0% |
| 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. |