View Pit Stop page for race #9260 by kayak1 — Ghost race
View profile for Mr. lee's expository writing class (kayak1)
Official speed | 105.62 wpm (49.99 seconds elapsed during race) |
---|---|
Race Start | January 13, 2016 12:37:37am UTC |
Race Finish | January 13, 2016 12:38:27am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. guccistyle (90.56 wpm) |
Accuracy | 94.0% |
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. |