View Pit Stop page for race #1735 by cliffcatastrophe — Ghost race
View profile for Clit (cliffcatastrophe)
| Official speed | 146.69 wpm (35.99 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2017 1:51:31pm UTC |
| Race Finish | June 23, 2017 1:52:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. chimchimchim (108.46 wpm) 3. kayak1 (99.47 wpm) |
| Accuracy | 99.0% |
| 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. |