View Pit Stop page for race #124 by meninblack — Ghost race
View profile for MiB (meninblack)
Official speed | 103.68 wpm (50.93 seconds elapsed during race) |
---|---|
Race Start | June 1, 2016 7:28:28pm UTC |
Race Finish | June 1, 2016 7:29:19pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. wuzzuppeeps (129.38 wpm) 2. giorgi1123 (125.28 wpm) 4. haxmatix (89.17 wpm) |
Accuracy | 97.0% |
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. |