View Pit Stop page for race #23 by syreena7 — Ghost race
View profile for Syreena (syreena7)
Official speed | 90.53 wpm (58.32 seconds elapsed during race) |
---|---|
Race Start | December 2, 2016 3:19:05pm UTC |
Race Finish | December 2, 2016 3:20:03pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. awsomaw (118.61 wpm) 4. sputype (88.48 wpm) |
Accuracy | 96.0% |
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. |