View Pit Stop page for race #2037 by muchtypewow — Ghost race
View profile for doge (muchtypewow)
| Official speed | 90.86 wpm (58.11 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2016 3:07:50am UTC |
| Race Finish | May 4, 2016 3:08:49am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. pookieface (75.73 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. |