View Pit Stop page for race #903 by pookieface — Ghost race
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Official speed | 74.38 wpm (70.99 seconds elapsed during race) |
---|---|
Race Start | March 15, 2016 9:54:47pm UTC |
Race Finish | March 15, 2016 9:55:58pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. indynov (70.92 wpm) 3. profmcdougal (60.37 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. |