View Pit Stop page for race #1215 by jyunero — Ghost race
View profile for Filip (jyunero)
Official speed | 78.57 wpm (67.20 seconds elapsed during race) |
---|---|
Race Start | September 2, 2015 8:36:32am UTC |
Race Finish | September 2, 2015 8:37:39am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. jax00 (96.52 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. |