View Pit Stop page for race #3186 by annuit02 — Ghost race
View profile for edisondotme (annuit02)
Official speed | 85.87 wpm (61.49 seconds elapsed during race) |
---|---|
Race Start | January 25, 2017 9:59:34pm UTC |
Race Finish | January 25, 2017 10:00:36pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. eroticar (71.10 wpm) |
Accuracy | 91.0% |
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. |