View Pit Stop page for race #294 by squall_final_heaven — Ghost race
View profile for Cloud (squall_final_heaven)
| Official speed | 77.83 wpm (67.84 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2013 6:09:42pm UTC |
| Race Finish | August 8, 2013 6:10:49pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. dwilt (90.47 wpm) |
| Accuracy | 88.0% |
| 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. |