View Pit Stop page for race #3510 by elusoryx — Ghost race
View profile for Sadge (elusoryx)
Official speed | 137.36 wpm (38.44 seconds elapsed during race) |
---|---|
Race Start | February 12, 2016 3:37:52pm UTC |
Race Finish | February 12, 2016 3:38:31pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. twitchtv_whydnatv (112.35 wpm) 3. dreamofsleeping (97.74 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. |