View Pit Stop page for race #1379 by nirgle — Ghost race
View profile for Jason (nirgle)
| Official speed | 130.69 wpm (40.40 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2012 10:03:55pm UTC |
| Race Finish | January 9, 2012 10:04:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jonday87 (87.30 wpm) |
| Accuracy | 98.0% |
| 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. |