View Pit Stop page for race #1252 by tencion — Ghost race
View profile for Mat (tencion)
Official speed | 107.89 wpm (48.94 seconds elapsed during race) |
---|---|
Race Start | August 15, 2017 8:21:21am UTC |
Race Finish | August 15, 2017 8:22:10am UTC |
Outcome | No win (2 of 3) |
Opponents |
3. mhd0 (102.48 wpm) |
Accuracy | 98.0% |
Points | 111.48 |
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. |