View Pit Stop page for race #291 by nutmuffen — Ghost race
View profile for Roger (nutmuffen)
Official speed | 141.79 wpm (37.24 seconds elapsed during race) |
---|---|
Race Start | January 26, 2017 11:39:36pm UTC |
Race Finish | January 26, 2017 11:40:13pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. kayak1 (113.51 wpm) 4. kahipz (97.33 wpm) |
Accuracy | 100.0% |
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. |