View Pit Stop page for race #19 by reaperfan — Ghost race
View profile for Reaperfan (reaperfan)
Official speed | 89.91 wpm (58.73 seconds elapsed during race) |
---|---|
Race Start | December 11, 2017 2:08:08pm UTC |
Race Finish | December 11, 2017 2:09:06pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. mrollie (68.84 wpm) |
Accuracy | 100.0% |
Points | 92.91 |
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. |