View Pit Stop page for race #2214 by brorrobert — Ghost race
View profile for Robert (brorrobert)
| Official speed | 69.72 wpm (75.73 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2016 12:18:26pm UTC |
| Race Finish | April 16, 2016 12:19:41pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. prokai (85.87 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. |