View Pit Stop page for race #668 by basedone — Ghost race
View profile for Koby (basedone)
| Official speed | 81.97 wpm (64.41 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2016 2:37:40am UTC |
| Race Finish | June 4, 2016 2:38:45am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. taro_curly (90.96 wpm) 3. zoticus (78.67 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. |