View Pit Stop page for race #433 by lithox — Ghost race
View profile for Lithox - road to 7 fingers PogChamp (lithox)
| Official speed | 103.13 wpm (51.20 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2013 4:35:06pm UTC |
| Race Finish | October 11, 2013 4:35:58pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. rhendrick82989 (83.33 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. |