View Pit Stop page for race #159 by milkcream — Ghost race
View profile for Cream (milkcream)
| Official speed | 81.66 wpm (64.66 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2015 1:36:42pm UTC |
| Race Finish | March 5, 2015 1:37:46pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. fofusak (104.79 wpm) 4. graabeh (74.75 wpm) 5. muthus (70.64 wpm) |
| Accuracy | 95.0% |
| 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. |