View Pit Stop page for race #100 by superadrianna — Ghost race
View profile for SuperAdrianna (superadrianna)
Official speed | 64.60 wpm (81.73 seconds elapsed during race) |
---|---|
Race Start | September 21, 2014 9:40:10pm UTC |
Race Finish | September 21, 2014 9:41:31pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. christhomas95 (80.76 wpm) 2. teacup (76.38 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. |