View Pit Stop page for race #227 by noraz123 — Ghost race
View profile for Zaron (noraz123)
| Official speed | 114.92 wpm (45.94 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2016 8:45:31am UTC |
| Race Finish | June 8, 2016 8:46:16am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. windarena (97.77 wpm) 3. iaminarush (91.27 wpm) |
| Accuracy | 96.0% |
| 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. |