View Pit Stop page for race #1715 by ank123 — Ghost race
View profile for Ankush (ank123)
| Official speed | 70.77 wpm (74.61 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2015 1:20:19pm UTC |
| Race Finish | February 5, 2015 1:21:33pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. ashvinsharma (73.85 wpm) 4. riffert (68.72 wpm) |
| Accuracy | 89.0% |
| 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. |