View Pit Stop page for race #2864 by neco36 — Ghost race
View profile for _(:3) ∠) (neco36)
| Official speed | 91.60 wpm (57.64 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2016 2:48:40pm UTC |
| Race Finish | January 25, 2016 2:49:38pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. scelust (91.48 wpm) 3. gpx2ero (77.95 wpm) |
| Accuracy | 95.0% |
| 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. |