View Pit Stop page for race #1387 by veritechx2 — Ghost race
View profile for Isaac (veritechx2)
Official speed | 79.12 wpm (66.73 seconds elapsed during race) |
---|---|
Race Start | January 20, 2016 2:15:54am UTC |
Race Finish | January 20, 2016 2:17:01am UTC |
Outcome | Win (1 of 5) |
Opponents |
4. magictoast (67.51 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. |