View Pit Stop page for race #2220 by rohit3591 — Ghost race
View profile for rohit (rohit3591)
| Official speed | 63.85 wpm (82.69 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2014 4:42:14am UTC |
| Race Finish | November 3, 2014 4:43:37am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. monaj (82.92 wpm) 2. roselynne (80.58 wpm) |
| Accuracy | 97.0% |
| 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. |