View Pit Stop page for race #953 by baconator3 — Ghost race
View profile for Guiseppe (baconator3)
| Official speed | 84.27 wpm (62.66 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2017 5:21:42pm UTC |
| Race Finish | March 21, 2017 5:22:45pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. iljain (78.57 wpm) 4. tf2dan (62.89 wpm) |
| Accuracy | 93.0% |
| 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. |