View Pit Stop page for race #48179 by viellain — Ghost race
View profile for 猞楌煣涒 猞撯樉鉁光湳饾殔饾殥饾殠饾殨饾殨饾殠鉁湽鈽解 (viellain)
Official speed | 153.32 wpm (34.44 seconds elapsed during race) |
---|---|
Race Start | February 15, 2018 1:45:18pm UTC |
Race Finish | February 15, 2018 1:45:52pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. vinninq (129.13 wpm) 3. wintercore (113.41 wpm) |
Accuracy | 99.0% |
Points | 158.43 |
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. |