View Pit Stop page for race #508 by darkfblazard — Ghost race
View profile for Hwangbro (darkfblazard)
| Official speed | 104.64 wpm (50.46 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2014 7:24:28am UTC |
| Race Finish | January 27, 2014 7:25:19am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. cytokid101 (129.69 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. |