View Pit Stop page for race #2231 by lr610 — Ghost race
Official speed | 75.16 wpm (70.25 seconds elapsed during race) |
---|---|
Race Start | November 23, 2013 3:36:05pm UTC |
Race Finish | November 23, 2013 3:37:16pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. scamps (97.18 wpm) 2. 24thknight (87.48 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. |