View Pit Stop page for race #1165 by lemuelinchrist — Ghost race
View profile for Lemuel (lemuelinchrist)
Official speed | 73.34 wpm (71.99 seconds elapsed during race) |
---|---|
Race Start | September 15, 2012 12:18:53am UTC |
Race Finish | September 15, 2012 12:20:05am UTC |
Outcome | No win (3 of 3) |
Opponents |
1. torivega (84.97 wpm) |
Accuracy | 91.0% |
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. |