View Pit Stop page for race #1691 by bank32 — Ghost race
View profile for Jakkrij (bank32)
Official speed | 83.98 wpm (62.87 seconds elapsed during race) |
---|---|
Race Start | December 16, 2015 11:49:32am UTC |
Race Finish | December 16, 2015 11:50:35am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. nolfwin (86.92 wpm) 2. winlost (85.90 wpm) 4. sainttail (79.55 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. |