View Pit Stop page for race #655 by jnshey — Ghost race
View profile for Jonas (jnshey)
| Official speed | 90.84 wpm (58.12 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2015 4:53:59am UTC |
| Race Finish | July 7, 2015 4:54:57am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. ella_s (92.84 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. |