View Pit Stop page for race #437 by i_cant_do_this — Ghost race
View profile for connor (i_cant_do_this)
| Official speed | 68.95 wpm (76.58 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2015 1:35:16am UTC |
| Race Finish | August 31, 2015 1:36:33am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. estevaoima (95.16 wpm) 2. obaws (89.72 wpm) |
| Accuracy | 90.0% |
| 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. |