View Pit Stop page for race #932 by opdydx — Ghost race
View profile for Wilton (opdydx)
Official speed | 108.51 wpm (48.66 seconds elapsed during race) |
---|---|
Race Start | March 30, 2014 7:56:14pm UTC |
Race Finish | March 30, 2014 7:57:02pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. wngo22 (109.50 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. |