View Pit Stop page for race #661 by skitlez313 — Ghost race
View profile for My caps lock is glitched on here. (skitlez313)
Official speed | 89.74 wpm (58.84 seconds elapsed during race) |
---|---|
Race Start | November 27, 2011 7:55:11pm UTC |
Race Finish | November 27, 2011 7:56:10pm UTC |
Outcome | No win (3 of 3) |
Opponents |
2. cytokid101 (109.57 wpm) |
Accuracy | 92.0% |
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. |