View Pit Stop page for race #83 by luckyiroha — Ghost race
View profile for Lucky (luckyiroha)
Official speed | 102.59 wpm (51.47 seconds elapsed during race) |
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Race Start | March 20, 2016 11:41:45am UTC |
Race Finish | March 20, 2016 11:42:37am UTC |
Outcome | No win (5 of 8) |
Opponents |
1. yada (115.73 wpm) 2. olrepth (112.74 wpm) 3. melot (110.87 wpm) 4. junia (104.48 wpm) 7. mayo_tp01 (94.83 wpm) 8. chibabijo (84.71 wpm) 9. guest77 (82.53 wpm) |
Accuracy | 93.0% |
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. |