View Pit Stop page for race #1170 by anita_p — Ghost race
View profile for Timothy (anita_p)
Official speed | 87.08 wpm (60.63 seconds elapsed during race) |
---|---|
Race Start | September 8, 2018 3:53:28am UTC |
Race Finish | September 8, 2018 3:54:29am UTC |
Outcome | Win (1 of 5) |
Opponents |
4. zlotz (74.96 wpm) |
Accuracy | 96.0% |
Points | 89.99 |
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. |