View Pit Stop page for race #274 by thehashslingingslasher — Ghost race
View profile for Mic (thehashslingingslasher)
Official speed | 84.17 wpm (62.73 seconds elapsed during race) |
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Race Start | November 30, 2015 7:49:16pm UTC |
Race Finish | November 30, 2015 7:50:19pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. tshafer3 (96.89 wpm) 3. fastjacob (80.14 wpm) |
Accuracy | 90.0% |
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. |