View Pit Stop page for race #40 by conniepoo — Ghost race
View profile for Conor (conniepoo)
Official speed | 66.66 wpm (79.21 seconds elapsed during race) |
---|---|
Race Start | June 26, 2014 3:09:43am UTC |
Race Finish | June 26, 2014 3:11:03am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. supkylejohnson (87.22 wpm) |
Accuracy | 93.0% |
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. |