View Pit Stop page for race #267 by bobbyv — Ghost race
View profile for Bobby (bobbyv)
Official speed | 84.05 wpm (62.82 seconds elapsed during race) |
---|---|
Race Start | April 18, 2017 7:23:45am UTC |
Race Finish | April 18, 2017 7:24:48am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. wyk815 (88.54 wpm) 4. cyberwolf555 (74.92 wpm) |
Accuracy | 96.0% |
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. |