View Pit Stop page for race #620 by bzztyper — Ghost race
View profile for Bruce (bzztyper)
| Official speed | 91.62 wpm (57.63 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2015 3:04:04pm UTC |
| Race Finish | March 7, 2015 3:05:02pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. upendi (98.53 wpm) 3. suthep (88.69 wpm) 4. santosjl22 (87.58 wpm) 5. wtl_jp (86.60 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. |