View Pit Stop page for race #517 by gtwatt — Ghost race
View profile for Kevin (gtwatt)
Official speed | 57.36 wpm (92.05 seconds elapsed during race) |
---|---|
Race Start | December 22, 2016 5:01:27am UTC |
Race Finish | December 22, 2016 5:02:59am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. remastered21 (77.76 wpm) |
Accuracy | 94.0% |
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. |