View Pit Stop page for race #23 by xernex — Ghost race
View profile for Ernestas (xernex)
Official speed | 75.21 wpm (70.20 seconds elapsed during race) |
---|---|
Race Start | July 8, 2016 9:02:55pm UTC |
Race Finish | July 8, 2016 9:04:06pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. kocisek (67.02 wpm) |
Accuracy | 93.0% |
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. |