View Pit Stop page for race #21564 by tesla_diesel — Ghost race
View profile for purplefr|ction (tesla_diesel)
| Official speed | 109.72 wpm (48.12 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2015 1:49:51pm UTC |
| Race Finish | May 18, 2015 1:50:39pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. xuanniisan (111.56 wpm) |
| Accuracy | 97.0% |
| 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. |