View Pit Stop page for race #19856 by mizune — Ghost race
View profile for Mizune (mizune)
Official speed | 108.60 wpm (48.62 seconds elapsed during race) |
---|---|
Race Start | June 5, 2014 11:22:17am UTC |
Race Finish | June 5, 2014 11:23:06am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. unisykolist (114.97 wpm) 4. akashi (77.67 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. |