View Pit Stop page for race #21809 by acheron — Ghost race
View profile for Dvorak Klaas (acheron)
Official speed | 83.13 wpm (63.52 seconds elapsed during race) |
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Race Start | March 5, 2016 1:08:11am UTC |
Race Finish | March 5, 2016 1:09:14am UTC |
Outcome | Win (1 of 3) |
Opponents |
3. watakawatanaka (69.71 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. |