View Pit Stop page for race #778 by sablja — Ghost race
View profile for Domen (sablja)
Official speed | 67.49 wpm (78.23 seconds elapsed during race) |
---|---|
Race Start | March 29, 2015 4:29:29pm UTC |
Race Finish | March 29, 2015 4:30:48pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. xxneoxx (67.98 wpm) |
Accuracy | 91.0% |
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. |