View Pit Stop page for race #3654 by nschattner — Ghost race
View profile for THE KID (nschattner)
Official speed | 79.56 wpm (66.37 seconds elapsed during race) |
---|---|
Race Start | February 5, 2016 8:03:14pm UTC |
Race Finish | February 5, 2016 8:04:20pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. gross51695 (95.73 wpm) 2. zethrian (88.44 wpm) 4. jansson (75.55 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. |