View Pit Stop page for race #237 by nohospitality — Ghost race
View profile for Matthew (nohospitality)
Official speed | 112.12 wpm (47.09 seconds elapsed during race) |
---|---|
Race Start | December 31, 2015 8:18:34pm UTC |
Race Finish | December 31, 2015 8:19:21pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. mattcamgolf (80.79 wpm) |
Accuracy | 98.0% |
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. |