View Pit Stop page for race #13 by dthors — Ghost race
View profile for David (dthors)
Official speed | 66.66 wpm (79.21 seconds elapsed during race) |
---|---|
Race Start | March 28, 2015 11:02:50pm UTC |
Race Finish | March 28, 2015 11:04:09pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. hakujou (97.71 wpm) 2. glennsta (75.80 wpm) |
Accuracy | 85.0% |
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. |