View Pit Stop page for race #6030 by duy_sau_rom — Ghost race
View profile for Khánh Duy (duy_sau_rom)
| Official speed | 75.90 wpm (69.57 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2017 2:18:24pm UTC |
| Race Finish | January 12, 2017 2:19:34pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. destructo91 (83.96 wpm) 3. mhscool (83.50 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. |