View Pit Stop page for race #61 by glawd — Ghost race
View profile for Mickle (glawd)
Official speed | 98.91 wpm (53.38 seconds elapsed during race) |
---|---|
Race Start | July 5, 2017 6:27:41am UTC |
Race Finish | July 5, 2017 6:28:34am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. vixt (91.17 wpm) |
Accuracy | 96.0% |
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. |