View Pit Stop page for race #1041 by cpt_price — Ghost race
View profile for Kebab (cpt_price)
Official speed | 76.83 wpm (68.72 seconds elapsed during race) |
---|---|
Race Start | August 21, 2016 3:28:25pm UTC |
Race Finish | August 21, 2016 3:29:34pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. emanuelschlake (74.52 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. |