View Pit Stop page for race #1904 by asanch5169 — Ghost race
View profile for Nahuatl_19650 (asanch5169)
| Official speed | 81.87 wpm (64.49 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2015 6:50:26pm UTC |
| Race Finish | June 30, 2015 6:51:30pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. ailius (110.05 wpm) 2. dimotakis (95.90 wpm) |
| Accuracy | 94.0% |
| 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. |