View Pit Stop page for race #705 by breadstyx — Ghost race
View profile for bread (breadstyx)
| Official speed | 119.62 wpm (44.14 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2015 2:49:48am UTC |
| Race Finish | April 13, 2015 2:50:32am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. nadel1232 (97.63 wpm) |
| Accuracy | 96.0% |
| 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. |