View Pit Stop page for race #64 by coder001 — Ghost race
View profile for Coder (coder001)
Official speed | 81.30 wpm (64.94 seconds elapsed during race) |
---|---|
Race Start | June 5, 2016 4:39:19am UTC |
Race Finish | June 5, 2016 4:40:24am UTC |
Outcome | No win (2 of 5) |
Opponents |
4. jeld (73.84 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. |