View Pit Stop page for race #5 by santosjl22 — Ghost race
View profile for [AhK] Jorge Luiz (santosjl22)
Official speed | 87.58 wpm (60.29 seconds elapsed during race) |
---|---|
Race Start | March 7, 2015 3:04:04pm UTC |
Race Finish | March 7, 2015 3:05:04pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. upendi (98.53 wpm) 2. bzztyper (91.62 wpm) 3. suthep (88.69 wpm) 5. wtl_jp (86.60 wpm) |
Accuracy | 94.0% |
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. |