View Pit Stop page for race #69 by goodycluc — Ghost race
View profile for Gregory (goodycluc)
Official speed | 89.51 wpm (58.99 seconds elapsed during race) |
---|---|
Race Start | September 5, 2016 10:44:25pm UTC |
Race Finish | September 5, 2016 10:45:24pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. sicemxxamy (98.76 wpm) 2. kayak1 (94.56 wpm) |
Accuracy | 95.0% |
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. |