View Pit Stop page for race #2908 by fips — Ghost race
View profile for Pepega (fips)
Official speed | 81.40 wpm (64.86 seconds elapsed during race) |
---|---|
Race Start | December 25, 2017 11:01:39am UTC |
Race Finish | December 25, 2017 11:02:44am UTC |
Outcome | No win (2 of 4) |
Opponents |
3. drwolf (68.34 wpm) |
Accuracy | 98.0% |
Points | 84.11 |
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. |