View Pit Stop page for race #1057 by napster1 — Ghost race
View profile for Doug (napster1)
Official speed | 78.85 wpm (66.96 seconds elapsed during race) |
---|---|
Race Start | August 22, 2013 2:35:49pm UTC |
Race Finish | August 22, 2013 2:36:55pm UTC |
Outcome | No win (2 of 4) |
Opponents |
4. r4nd4ll (64.33 wpm) |
Accuracy | 97.0% |
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. |