View Pit Stop page for race #1258 by bird42 — Ghost race
View profile for Rachael (bird42)
Official speed | 125.13 wpm (42.20 seconds elapsed during race) |
---|---|
Race Start | July 16, 2013 11:45:51pm UTC |
Race Finish | July 16, 2013 11:46:34pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. pentalon (96.83 wpm) |
Accuracy | 99.0% |
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. |