View Pit Stop page for race #18168 by erniechiew — Ghost race
View profile for Ern (erniechiew)
Official speed | 152.39 wpm (34.65 seconds elapsed during race) |
---|---|
Race Start | July 18, 2016 10:25:10am UTC |
Race Finish | July 18, 2016 10:25:45am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. musically_ut (98.10 wpm) |
Accuracy | 99.0% |
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. |