View Pit Stop page for race #997 by grandhal — Ghost race
View profile for Grandhal (grandhal)
Official speed | 95.89 wpm (55.06 seconds elapsed during race) |
---|---|
Race Start | April 29, 2016 10:25:39am UTC |
Race Finish | April 29, 2016 10:26:34am UTC |
Outcome | Win (1 of 5) |
Opponents |
5. rishi_id (67.84 wpm) |
Accuracy | 95.0% |
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. |