View Pit Stop page for race #111 by imthelimit93 — Ghost race
View profile for Hanna (imthelimit93)
| Official speed | 81.61 wpm (64.70 seconds elapsed during race) |
|---|---|
| Race Start | May 5, 2014 9:25:37pm UTC |
| Race Finish | May 5, 2014 9:26:42pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. gensou (88.34 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. |