View Pit Stop page for race #6157 by florentine — Ghost race
View profile for Kathy (florentine)
Official speed | 164.14 wpm (32.17 seconds elapsed during race) |
---|---|
Race Start | July 5, 2017 11:54:00pm UTC |
Race Finish | July 5, 2017 11:54:32pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. jlachney (107.35 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. |