View Pit Stop page for race #494 by dolancodec — Ghost race
View profile for Tommy Lee (dolancodec)
Official speed | 86.55 wpm (61.01 seconds elapsed during race) |
---|---|
Race Start | November 6, 2016 7:13:51am UTC |
Race Finish | November 6, 2016 7:14:52am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. guregu (99.99 wpm) |
Accuracy | 91.0% |
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. |