View Pit Stop page for race #358 by vsorceress — Ghost race
View profile for Virtual (vsorceress)
| Official speed | 94.21 wpm (56.05 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2016 6:04:57pm UTC |
| Race Finish | November 2, 2016 6:05:53pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. nameless337 (124.32 wpm) 2. jaylenthefastest (108.60 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. |