View Pit Stop page for race #3217 by wangonmybird — Ghost race
View profile for wienerschnitzel (wangonmybird)
| Official speed | 92.96 wpm (56.80 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2014 8:27:46pm UTC |
| Race Finish | June 23, 2014 8:28:43pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. willmtx (92.41 wpm) |
| Accuracy | 97.0% |
| 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. |