Saša (sovan)

Race #188

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Official speed 77.38 wpm (63.58 seconds elapsed during race)
Race Start March 21, 2014 11:07:36pm UTC
Race Finish March 21, 2014 11:08:39pm UTC
Outcome No win (3 of 3)
Accuracy 96.0%
Points 0.00
Text #1090425 (Length: 410 characters)

Tri promjena dogodi dok stog disk struktura equilibrates s visoka temperatura peći. Prvo, sloj tijesta bakes u kruh, niske vode, sadržaj materijala s velikim brojem malih nonconnecting zračnog prostora. Drugo, paradajz paste dehydrates, i treći, mozzarela prolazi kroz složeni niz prijelaza uključuju denaturacije proteina i lipida preuređivanje iz redovnog tekućeg kristala još neuređenim državama.