View Pit Stop page for race #12534 by solid_raiden — Ghost race
View profile for NeverRage (solid_raiden)
| Official speed | 84.80 wpm (62.26 seconds elapsed during race) |
|---|---|
| Race Start | April 12, 2017 3:12:03pm UTC |
| Race Finish | April 12, 2017 3:13:05pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. mathandphysicsftw (127.34 wpm) 3. notsokaito (104.12 wpm) |
| Accuracy | 89.0% |
| 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. |