View Pit Stop page for race #1222 by kidkoder — Ghost race
View profile for This race is dedicated to all the (kidkoder)
| Official speed | 123.43 wpm (42.78 seconds elapsed during race) |
|---|---|
| Race Start | April 27, 2014 10:59:43pm UTC |
| Race Finish | April 27, 2014 11:00:25pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. jaehead (109.06 wpm) |
| Accuracy | 99.0% |
| 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. |