View Pit Stop page for race #3941 by teraspazz — Ghost race
View profile for 可爱的小女孩 (teraspazz)
Official speed | 115.14 wpm (45.86 seconds elapsed during race) |
---|---|
Race Start | November 15, 2016 4:24:30am UTC |
Race Finish | November 15, 2016 4:25:16am UTC |
Outcome | Win (1 of 5) |
Opponents |
4. jazn16 (94.88 wpm) |
Accuracy | 97.0% |
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. |