View Pit Stop page for race #105 by ogopogo — Ghost race
View profile for ogopogo (ogopogo)
Official speed | 87.01 wpm (60.68 seconds elapsed during race) |
---|---|
Race Start | December 8, 2015 7:34:57am UTC |
Race Finish | December 8, 2015 7:35:57am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. mobo82 (90.41 wpm) 3. james372 (80.92 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. |