View Pit Stop page for race #161 by berrykerry789 — Ghost race
View profile for kerry (berrykerry789)
Official speed | 80.39 wpm (65.68 seconds elapsed during race) |
---|---|
Race Start | February 16, 2016 10:43:39pm UTC |
Race Finish | February 16, 2016 10:44:45pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. keyknight (73.29 wpm) |
Accuracy | 93.0% |
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. |