View Pit Stop page for race #22 by sumtinlazy — Ghost race
View profile for Tomas (sumtinlazy)
Official speed | 79.62 wpm (66.32 seconds elapsed during race) |
---|---|
Race Start | September 29, 2017 2:18:09pm UTC |
Race Finish | September 29, 2017 2:19:15pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. ilana88 (92.51 wpm) |
Accuracy | 96.0% |
Points | 82.28 |
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. |