View Pit Stop page for race #126 by demiliard — Ghost race
View profile for Matthieu (demiliard)
| Official speed | 72.99 wpm (72.34 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2014 3:24:00am UTC |
| Race Finish | October 20, 2014 3:25:13am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. vklaglol (99.79 wpm) |
| Accuracy | 89.0% |
| 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. |