View Pit Stop page for race #469 by thomasdenney — Ghost race
View profile for Thomas (thomasdenney)
Official speed | 83.21 wpm (63.45 seconds elapsed during race) |
---|---|
Race Start | October 2, 2015 6:52:57pm UTC |
Race Finish | October 2, 2015 6:54:01pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. vballdart (86.01 wpm) |
Accuracy | 89.0% |
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. |