View Pit Stop page for race #421 by dukezmz1999 — Ghost race
View profile for Kizuku (dukezmz1999)
| Official speed | 109.88 wpm (48.05 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2015 5:58:08pm UTC |
| Race Finish | January 15, 2015 5:58:56pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. buck1249 (91.27 wpm) |
| 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. |