View Pit Stop page for race #334 by eajno — Ghost race
View profile for Eajno (eajno)
Official speed | 77.02 wpm (68.55 seconds elapsed during race) |
---|---|
Race Start | May 18, 2016 9:07:00am UTC |
Race Finish | May 18, 2016 9:08:08am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. hoppstwo (87.45 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. |