View Pit Stop page for race #462 by lentless — Ghost race
View profile for LEntless (lentless)
Official speed | 77.88 wpm (67.80 seconds elapsed during race) |
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Race Start | September 28, 2017 12:00:56am UTC |
Race Finish | September 28, 2017 12:02:04am UTC |
Outcome | No win (4 of 4) |
Opponents |
1. kayak1 (92.20 wpm) |
Accuracy | 97.0% |
Points | 80.48 |
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. |