View Pit Stop page for race #66 by lordmemerking — Ghost race
View profile for jonathan (lordmemerking)
| Official speed | 87.27 wpm (60.50 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2017 12:13:54pm UTC |
| Race Finish | September 7, 2017 12:14:54pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. drunkpleb (62.37 wpm) |
| Accuracy | 96.0% |
| Points | 90.18 |
| 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. |