View Pit Stop page for race #876 by minifarkan — Ghost race
View profile for minifarkan d:) (minifarkan)
Official speed | 86.08 wpm (61.34 seconds elapsed during race) |
---|---|
Race Start | September 11, 2017 11:24:39am UTC |
Race Finish | September 11, 2017 11:25:41am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. vetlebg (82.28 wpm) 3. mercury80 (77.13 wpm) |
Accuracy | 96.0% |
Points | 88.95 |
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. |