View Pit Stop page for race #1390 by sbsat7 — Ghost race
View profile for grumbles (sbsat7)
Official speed | 95.56 wpm (55.25 seconds elapsed during race) |
---|---|
Race Start | December 4, 2013 7:08:44pm UTC |
Race Finish | December 4, 2013 7:09:39pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. hujala (106.58 wpm) |
Accuracy | 95.0% |
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. |