View Pit Stop page for race #563 by pierrot14 — Ghost race
View profile for Pablo (pierrot14)
| Official speed | 81.86 wpm (64.50 seconds elapsed during race) |
|---|---|
| Race Start | May 26, 2017 1:46:44pm UTC |
| Race Finish | May 26, 2017 1:47:48pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. crims0nking (96.66 wpm) 2. ksydry (90.34 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. |