View Pit Stop page for race #1582 by imalerich_dvorak — Ghost race
View profile for Ian (imalerich_dvorak)
Official speed | 89.92 wpm (58.72 seconds elapsed during race) |
---|---|
Race Start | May 10, 2016 8:03:27am UTC |
Race Finish | May 10, 2016 8:04:26am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. aceofspades9 (95.13 wpm) |
Accuracy | 92.0% |
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. |