View Pit Stop page for race #239 by selurnipohc — Ghost race
View profile for John (selurnipohc)
Official speed | 91.42 wpm (57.76 seconds elapsed during race) |
---|---|
Race Start | February 15, 2016 6:24:34pm UTC |
Race Finish | February 15, 2016 6:25:32pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. sidm (89.12 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. |