View Pit Stop page for race #1205 by learn_2_code — Ghost race
View profile for codewars.com (learn_2_code)
| Official speed | 68.17 wpm (77.45 seconds elapsed during race) |
|---|---|
| Race Start | April 24, 2015 9:45:25pm UTC |
| Race Finish | April 24, 2015 9:46:42pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. belc0011 (109.49 wpm) |
| Accuracy | 95.0% |
| 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. |