View Pit Stop page for race #12370 by lavee_singh — Ghost race
View profile for superman (lavee_singh)
Official speed | 83.21 wpm (63.45 seconds elapsed during race) |
---|---|
Race Start | April 8, 2016 3:32:21am UTC |
Race Finish | April 8, 2016 3:33:25am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. orchdork7926 (70.64 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. |