View Pit Stop page for race #136 by slow_loris — Ghost race
View profile for Slow (slow_loris)
Official speed | 125.29 wpm (42.14 seconds elapsed during race) |
---|---|
Race Start | May 14, 2013 1:46:30am UTC |
Race Finish | May 14, 2013 1:47:12am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. billied (93.56 wpm) |
Accuracy | 96.0% |
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. |