View Pit Stop page for race #1747 by pookieface — Ghost race
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Official speed | 75.73 wpm (69.72 seconds elapsed during race) |
---|---|
Race Start | May 4, 2016 3:07:50am UTC |
Race Finish | May 4, 2016 3:09:00am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. muchtypewow (90.86 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. |