View Pit Stop page for race #1909 by activeunique — Ghost race
View profile for ActiveUnique (activeunique)
| Official speed | 93.22 wpm (56.64 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2015 5:30:42pm UTC |
| Race Finish | August 4, 2015 5:31:39pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. nickidarling (68.14 wpm) |
| Accuracy | 95.0% |
| 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. |