View Pit Stop page for race #34 by sippycupmikey — Ghost race
View profile for Mikey (sippycupmikey)
| Official speed | 69.30 wpm (76.19 seconds elapsed during race) |
|---|---|
| Race Start | February 6, 2016 11:28:32pm UTC |
| Race Finish | February 6, 2016 11:29:48pm UTC |
| Outcome | No win (3 of 2) |
| Opponents |
1. drakuly (102.30 wpm) |
| Accuracy | 89.0% |
| 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. |