View Pit Stop page for race #3483 by terror33 — Ghost race
View profile for Akagami (terror33)
Official speed | 74.52 wpm (70.85 seconds elapsed during race) |
---|---|
Race Start | August 6, 2015 10:27:45am UTC |
Race Finish | August 6, 2015 10:28:56am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. filfirst (65.80 wpm) |
Accuracy | 94.0% |
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. |