View Pit Stop page for race #32 by jjj11x — Ghost race
View profile for Jeff (jjj11x)
Official speed | 82.20 wpm (64.23 seconds elapsed during race) |
---|---|
Race Start | November 3, 2016 10:31:01pm UTC |
Race Finish | November 3, 2016 10:32:05pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. scottee (109.23 wpm) 2. recklessxd (91.02 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. |