View Pit Stop page for race #5648 by mhd0 — Ghost race
View profile for Button (mhd0)
| Official speed | 102.48 wpm (51.52 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2017 8:21:21am UTC |
| Race Finish | August 15, 2017 8:22:12am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. tencion (107.89 wpm) |
| Accuracy | 100.0% |
| Points | 105.90 |
| 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. |