View Pit Stop page for race #1682 by _nihad_ — Ghost race
View profile for Nihad (_nihad_)
Official speed | 100.38 wpm (52.60 seconds elapsed during race) |
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Race Start | August 30, 2011 9:03:40am UTC |
Race Finish | August 30, 2011 9:04:32am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. hurst (145.80 wpm) 3. its_a_new_beggining (88.98 wpm) 4. sujithr (81.83 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. |