View Pit Stop page for race #554 by krityx — Ghost race
View profile for Adrian (krityx)
Official speed | 98.89 wpm (53.39 seconds elapsed during race) |
---|---|
Race Start | January 23, 2014 9:45:24pm UTC |
Race Finish | January 23, 2014 9:46:17pm UTC |
Outcome | No win (2 of 3) |
Opponents |
3. kelvinjay (82.67 wpm) |
Accuracy | 99.0% |
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. |