View Pit Stop page for race #41 by cyka_blyat — Ghost race
View profile for Learning (cyka_blyat)
Official speed | 74.46 wpm (70.91 seconds elapsed during race) |
---|---|
Race Start | February 8, 2016 3:22:01pm UTC |
Race Finish | February 8, 2016 3:23:12pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. jpace (79.13 wpm) |
Accuracy | 91.0% |
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. |