View Pit Stop page for race #945 by typist426 — Ghost race
View profile for John (typist426)
Official speed | 64.72 wpm (81.58 seconds elapsed during race) |
---|---|
Race Start | November 22, 2016 12:45:39am UTC |
Race Finish | November 22, 2016 12:47:00am UTC |
Outcome | No win (4 of 5) |
Opponents |
3. lb115 (86.71 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. |