View Pit Stop page for race #624 by joshie_woshie — Ghost race
View profile for Joshie (joshie_woshie)
Official speed | 121.73 wpm (43.37 seconds elapsed during race) |
---|---|
Race Start | August 25, 2015 3:33:14pm UTC |
Race Finish | August 25, 2015 3:33:57pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. ndeeb (123.88 wpm) 3. laphroaig_neat (85.60 wpm) |
Accuracy | 98.0% |
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. |