View Pit Stop page for race #2496 by twitchtv_whydnatv — Ghost race
View profile for youtube.com/atalolPvP (twitchtv_whydnatv)
| Official speed | 118.76 wpm (44.46 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2016 2:15:07am UTC |
| Race Finish | February 12, 2016 2:15:51am UTC |
| Outcome | Win (1 of 3) |
| 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. |