View Pit Stop page for race #1879 by typist_1india — Ghost race
View profile for Loser-typist (typist_1india)
Official speed | 67.14 wpm (78.64 seconds elapsed during race) |
---|---|
Race Start | June 25, 2015 9:32:16am UTC |
Race Finish | June 25, 2015 9:33:35am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. miinoz (83.71 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. |