View Pit Stop page for race #43 by txbklyn — Ghost race
View profile for txbklyn (txbklyn)
Official speed | 68.76 wpm (76.79 seconds elapsed during race) |
---|---|
Race Start | October 31, 2015 8:23:49pm UTC |
Race Finish | October 31, 2015 8:25:06pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. dumbostyle (89.26 wpm) |
Accuracy | 95.0% |
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. |