View Pit Stop page for race #293 by laggyfeetshake123 — Ghost race
View profile for ok (laggyfeetshake123)
| Official speed | 78.68 wpm (67.11 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2017 10:03:39am UTC |
| Race Finish | April 20, 2017 10:04:47am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. vayenp (102.88 wpm) 3. zorro_2017 (91.64 wpm) |
| Accuracy | 94.0% |
| 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. |