View Pit Stop page for race #129 by muzzzy — Ghost race
View profile for Austin (muzzzy)
| Official speed | 90.02 wpm (58.65 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2017 2:53:24am UTC |
| Race Finish | February 12, 2017 2:54:23am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. iconoclasm84 (105.07 wpm) 3. dustywusty (78.51 wpm) 5. shashy (73.34 wpm) |
| Accuracy | 93.0% |
| 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. |