View Pit Stop page for race #84 by xtravisty — Ghost race
View profile for Travis (xtravisty)
Official speed | 96.24 wpm (54.86 seconds elapsed during race) |
---|---|
Race Start | January 3, 2016 10:55:08pm UTC |
Race Finish | January 3, 2016 10:56:03pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. art9 (86.56 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. |