View Pit Stop page for race #375 by dchae85 — Ghost race
View profile for Daniel (dchae85)
Official speed | 77.26 wpm (68.34 seconds elapsed during race) |
---|---|
Race Start | March 21, 2016 7:25:53pm UTC |
Race Finish | March 21, 2016 7:27:02pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. dreamofsleeping (99.72 wpm) |
Accuracy | 89.0% |
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. |