View Pit Stop page for race #1563 by fianchetto123 — Ghost race
View profile for Fianchetto123 (fianchetto123)
| Official speed | 121.76 wpm (43.36 seconds elapsed during race) |
|---|---|
| Race Start | July 28, 2016 4:05:14am UTC |
| Race Finish | July 28, 2016 4:05:58am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. veklion (88.91 wpm) |
| Accuracy | 98.0% |
| 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. |