View Pit Stop page for race #2376 by encasedthought — Ghost race
View profile for Zach (encasedthought)
| Official speed | 75.53 wpm (69.91 seconds elapsed during race) |
|---|---|
| Race Start | June 28, 2017 2:10:08am UTC |
| Race Finish | June 28, 2017 2:11:18am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. xice (100.54 wpm) 2. cuddd (83.55 wpm) |
| Accuracy | 96.0% |
| 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. |