View Pit Stop page for race #143 by waht315 — Ghost race
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Official speed | 94.71 wpm (55.75 seconds elapsed during race) |
---|---|
Race Start | August 10, 2016 8:10:06pm UTC |
Race Finish | August 10, 2016 8:11:02pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. perkypotato (77.13 wpm) |
Accuracy | 97.0% |
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. |