Rob (destructo91)

Race #1530

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Official speed 83.96 wpm (62.89 seconds elapsed during race)
Race Start January 12, 2017 2:18:24pm UTC
Race Finish January 12, 2017 2:19:27pm UTC
Outcome No win (2 of 4)
Opponents 3. mhscool (83.50 wpm)
4. duy_sau_rom (75.90 wpm)
Accuracy 98.0%
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.