View Pit Stop page for race #714 by tom_banks — Ghost race
View profile for Tom Banks (tom_banks)
Official speed | 109.84 wpm (48.07 seconds elapsed during race) |
---|---|
Race Start | January 11, 2016 7:00:49pm UTC |
Race Finish | January 11, 2016 7:01:37pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. schizo_guy (140.83 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. |