View Pit Stop page for race #2 by scelust — Ghost race
View profile for scelust (scelust)
| Official speed | 91.48 wpm (57.72 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2016 2:48:40pm UTC |
| Race Finish | January 25, 2016 2:49:38pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. neco36 (91.60 wpm) 3. gpx2ero (77.95 wpm) |
| Accuracy | 91.0% |
| 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. |