View Pit Stop page for race #300 by nickavv — Ghost race
View profile for Nick (nickavv)
Official speed | 100.81 wpm (52.38 seconds elapsed during race) |
---|---|
Race Start | August 9, 2014 4:10:59am UTC |
Race Finish | August 9, 2014 4:11:51am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. lambdanaut (105.92 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. |