Race Result Details |
Racer | Aelanes (aelanes) |
Race Number | 3 |
Date | Wed, 16 Dec 2015 20:16:13 |
Speed |
74 WPM
![]() |
Accuracy | 89.6% |
Rank | 2nd place (out of 4) |
Opponents | xpec824 (1st place) |
Text typed:
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.
— (book)
by Harold J. Morowitz
(see stats)
|