View Pit Stop page for race #164 by qythium — Ghost race
View profile for Yu Han (qythium)
Official speed | 84.69 wpm (62.35 seconds elapsed during race) |
---|---|
Race Start | September 17, 2011 4:49:21pm UTC |
Race Finish | September 17, 2011 4:50:23pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. skillzilla (82.49 wpm) 3. hausiusi (78.45 wpm) 4. hackinghorn (67.64 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. |