View Pit Stop page for race #613 by whane_johnson@yahoo.co.in — Ghost race
View profile for हर्ष (whane_johnson@yahoo.co.in)
Official speed | 85.15 wpm (62.01 seconds elapsed during race) |
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Race Start | March 6, 2018 8:24:16am UTC |
Race Finish | March 6, 2018 8:25:18am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. xice (99.45 wpm) |
Accuracy | 99.0% |
Points | 87.99 |
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. |