View Pit Stop page for race #95 by duckyfire — Ghost race
View profile for KB Master (duckyfire)
| Official speed | 102.01 wpm (51.76 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2015 8:43:34pm UTC |
| Race Finish | August 15, 2015 8:44:26pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. lucean (102.90 wpm) 3. khronic (83.72 wpm) |
| Accuracy | 98.0% |
| 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. |