View Pit Stop page for race #1476 by betterthancstein — Ghost race
View profile for Sean (betterthancstein)
Official speed | 86.77 wpm (60.85 seconds elapsed during race) |
---|---|
Race Start | December 5, 2016 6:55:50pm UTC |
Race Finish | December 5, 2016 6:56:51pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. apcarrab (82.30 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. |