View Pit Stop page for race #61 by lxa_kuush — Ghost race
View profile for lxa (lxa_kuush)
| Official speed | 98.69 wpm (53.50 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2016 2:32:32am UTC |
| Race Finish | November 13, 2016 2:33:26am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. slowpokies (88.16 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. |