View Pit Stop page for race #190 by groundhogs_are_cute — Ghost race
View profile for Hey (groundhogs_are_cute)
| Official speed | 82.69 wpm (63.85 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2016 6:04:05pm UTC |
| Race Finish | March 29, 2016 6:05:09pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. angel_j (86.85 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. |