View Pit Stop page for race #4667 by insi — Ghost race
Official speed | 73.12 wpm (72.21 seconds elapsed during race) |
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Race Start | November 28, 2016 6:28:39pm UTC |
Race Finish | November 28, 2016 6:29:51pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. cowsaysmoo1 (94.28 wpm) 2. kevinu (80.42 wpm) |
Accuracy | 92.0% |
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. |