View Pit Stop page for race #162 by cippo — Ghost race
View profile for Ciprian (cippo)
| Official speed | 92.87 wpm (56.85 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2016 7:37:08pm UTC |
| Race Finish | October 22, 2016 7:38:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. minifarkan (81.91 wpm) 3. lediogjyzeli (80.42 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. |