View Pit Stop page for race #666 by killzaa — Ghost race
View profile for Canadian (killzaa)
Official speed | 100.32 wpm (52.63 seconds elapsed during race) |
---|---|
Race Start | April 3, 2015 11:21:18pm UTC |
Race Finish | April 3, 2015 11:22:11pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. feteru (87.42 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. |