View Pit Stop page for race #1471 by yipyap — Ghost race
View profile for Sleepy (yipyap)
Official speed | 83.02 wpm (63.60 seconds elapsed during race) |
---|---|
Race Start | October 31, 2016 6:43:14pm UTC |
Race Finish | October 31, 2016 6:44:17pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. mark40511 (97.66 wpm) |
Accuracy | 93.0% |
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. |