View Pit Stop page for race #1628 by slugmaster — Ghost race
View profile for Slugmaster (slugmaster)
Official speed | 73.74 wpm (71.60 seconds elapsed during race) |
---|---|
Race Start | April 29, 2016 3:25:30pm UTC |
Race Finish | April 29, 2016 3:26:42pm UTC |
Outcome | No win (2 of 5) |
Opponents |
3. stonecoleq (67.54 wpm) 4. chris7ka (67.47 wpm) |
Accuracy | 94.0% |
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. |