View Pit Stop page for race #3174 by x_missin_pgl_2008_x — Ghost race
View profile for Matilda (x_missin_pgl_2008_x)
| Official speed | 58.04 wpm (90.97 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2015 6:12:20pm UTC |
| Race Finish | July 14, 2015 6:13:51pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. _mutahir_ (80.29 wpm) 2. akaash13 (64.45 wpm) |
| Accuracy | 88.0% |
| 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. |