View Pit Stop page for race #43 by whysoslow — Ghost race
View profile for ReallySlow (whysoslow)
Official speed | 98.93 wpm (53.37 seconds elapsed during race) |
---|---|
Race Start | December 2, 2013 12:11:28am UTC |
Race Finish | December 2, 2013 12:12:21am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. br0kenar0w (92.01 wpm) |
Accuracy | 98.0% |
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. |