View Pit Stop page for race #713 by stabilized — Ghost race
View profile for 🖤 (stabilized)
Official speed | 66.36 wpm (79.57 seconds elapsed during race) |
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Race Start | December 13, 2015 8:18:58pm UTC |
Race Finish | December 13, 2015 8:20:17pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. rentor (66.00 wpm) |
Accuracy | 94.0% |
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. |