View Pit Stop page for race #1636 by neverblade — Ghost race
View profile for neverblade (neverblade)
Official speed | 108.35 wpm (48.73 seconds elapsed during race) |
---|---|
Race Start | October 15, 2016 6:49:03am UTC |
Race Finish | October 15, 2016 6:49:52am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. valikor (109.63 wpm) |
Accuracy | 95.0% |
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. |