View Pit Stop page for race #2922 by amy123 — Ghost race
Official speed | 96.27 wpm (54.85 seconds elapsed during race) |
---|---|
Race Start | December 7, 2015 10:10:21am UTC |
Race Finish | December 7, 2015 10:11:16am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. katms (108.40 wpm) |
Accuracy | 97.0% |
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. |