View Pit Stop page for race #134 by peachesnplum — Ghost race
View profile for Saila (peachesnplum)
Official speed | 73.06 wpm (72.27 seconds elapsed during race) |
---|---|
Race Start | June 29, 2011 7:32:03pm UTC |
Race Finish | June 29, 2011 7:33:15pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. tomthecat94 (90.26 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. |