View Pit Stop page for race #743 by vincefx — Ghost race
View profile for VinceFX (vincefx)
Official speed | 68.85 wpm (76.69 seconds elapsed during race) |
---|---|
Race Start | March 12, 2015 5:08:08pm UTC |
Race Finish | March 12, 2015 5:09:25pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. crazyfire12 (94.23 wpm) 2. cooloppo (77.18 wpm) |
Accuracy | 92.0% |
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. |