View Pit Stop page for race #396 by alcatroz — Ghost race
View profile for Hadi (alcatroz)
Official speed | 63.24 wpm (83.49 seconds elapsed during race) |
---|---|
Race Start | December 20, 2016 2:26:38pm UTC |
Race Finish | December 20, 2016 2:28:01pm UTC |
Outcome | No win (4 of 5) |
Opponents |
2. bbbbbbbbbbb (77.56 wpm) 5. morningstarxuanmai (60.89 wpm) |
Accuracy | 89.0% |
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. |