View Pit Stop page for race #3475 by vicissitudes2 — Ghost race
View profile for Jake (vicissitudes2)
Official speed | 123.71 wpm (42.68 seconds elapsed during race) |
---|---|
Race Start | April 17, 2015 6:44:36am UTC |
Race Finish | April 17, 2015 6:45:18am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. erniechiew (111.82 wpm) |
Accuracy | 99.0% |
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. |