View Pit Stop page for race #13988 by andreavanderjagt — Ghost race
View profile for Andrea (andreavanderjagt)
| Official speed | 69.86 wpm (75.58 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2016 10:21:39am UTC |
| Race Finish | January 31, 2016 10:22:55am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. vertical820 (71.97 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. |