View Pit Stop page for race #2170 by nonquit — Ghost race
View profile for YouTube: 8shaz8 (nonquit)
| Official speed | 139.60 wpm (37.82 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2016 3:53:03pm UTC |
| Race Finish | September 15, 2016 3:53:41pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. nameless337 (125.78 wpm) |
| Accuracy | 94.0% |
| 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. |