View Pit Stop page for race #1084 by theenforcer — Ghost race
View profile for Garrett (theenforcer)
Official speed | 82.55 wpm (63.96 seconds elapsed during race) |
---|---|
Race Start | July 11, 2014 12:57:11am UTC |
Race Finish | July 11, 2014 12:58:15am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. urmaul (94.31 wpm) 2. dmcchan (85.33 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. |