View Pit Stop page for race #35 by cschep — Ghost race
View profile for Chris (cschep)
| Official speed | 75.82 wpm (69.64 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2017 5:31:16am UTC |
| Race Finish | April 14, 2017 5:32:25am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. lr610 (84.75 wpm) |
| Accuracy | 91.0% |
| 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. |