View Pit Stop page for race #4388 by mccnuggets — Ghost race
View profile for Jasen (mccnuggets)
| Official speed | 104.34 wpm (50.60 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2017 4:50:12pm UTC |
| Race Finish | May 6, 2017 4:51:02pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. longn5 (86.30 wpm) 5. zethrian (73.62 wpm) |
| Accuracy | 95.0% |
| 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. |