View Pit Stop page for race #38 by protanth — Ghost race
View profile for Protanth (protanth)
| Official speed | 89.18 wpm (59.21 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2017 7:46:33pm UTC |
| Race Finish | May 15, 2017 7:47:32pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. kayak1 (112.98 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. |