View Pit Stop page for race #150 by zydrate — Ghost race
View profile for Zydrate (zydrate)
Official speed | 107.09 wpm (49.30 seconds elapsed during race) |
---|---|
Race Start | April 8, 2016 8:02:22am UTC |
Race Finish | April 8, 2016 8:03:11am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. noobgalaxy (123.37 wpm) |
Accuracy | 94.0% |
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. |