View Pit Stop page for race #2411 by friendofpyrex — Ghost race
View profile for Rebecca (friendofpyrex)
| Official speed | 85.89 wpm (61.47 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2014 2:24:13am UTC |
| Race Finish | April 13, 2014 2:25:15am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. sensen_ (85.77 wpm) |
| Accuracy | 94.0% |
| 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. |