View Pit Stop page for race #87 by blazeblaz — Ghost race
View profile for Matthew (blazeblaz)
Official speed | 83.04 wpm (63.58 seconds elapsed during race) |
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Race Start | November 19, 2016 2:42:11am UTC |
Race Finish | November 19, 2016 2:43:15am UTC |
Outcome | No win (4 of 4) |
Opponents |
1. mathandphysicsftw (115.61 wpm) 2. jaeoh1994 (94.68 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. |