View Pit Stop page for race #10237 by bsamontinajr — Ghost race
View profile for ßönßön® (bsamontinajr)
Official speed | 91.44 wpm (57.74 seconds elapsed during race) |
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Race Start | February 8, 2017 12:10:35pm UTC |
Race Finish | February 8, 2017 12:11:33pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. junia (125.41 wpm) 3. noquiterino (83.77 wpm) 4. dizo (65.03 wpm) |
Accuracy | 97.0% |
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. |