View Pit Stop page for race #947 by ruuun — Ghost race
View profile for Sebastian (ruuun)
| Official speed | 88.49 wpm (59.67 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2017 5:58:24pm UTC |
| Race Finish | January 12, 2017 5:59:23pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. slurpherpderp (82.05 wpm) 3. x0p56 (69.73 wpm) 4. goscinny (67.39 wpm) |
| Accuracy | 96.0% |
| 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. |