View Pit Stop page for race #676 by roymaaa — Ghost race
View profile for Maroy (roymaaa)
Official speed | 98.08 wpm (53.83 seconds elapsed during race) |
---|---|
Race Start | September 1, 2016 11:47:00pm UTC |
Race Finish | September 1, 2016 11:47:54pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. jbb817 (109.61 wpm) 3. hatesmylife (96.99 wpm) 4. teilo (95.99 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. |