View Pit Stop page for race #2353 by painshock — Ghost race
View profile for Trankerlicer 4 fingers. (painshock)
Official speed | 115.47 wpm (45.73 seconds elapsed during race) |
---|---|
Race Start | November 20, 2013 1:46:50am UTC |
Race Finish | November 20, 2013 1:47:36am UTC |
Outcome | Win (1 of 5) |
Opponents |
4. nintorii (81.04 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. |