View Pit Stop page for race #2419 by twizzzle — Ghost race
View profile for Anver (twizzzle)
Official speed | 107.92 wpm (48.93 seconds elapsed during race) |
---|---|
Race Start | August 25, 2012 3:24:13am UTC |
Race Finish | August 25, 2012 3:25:02am UTC |
Outcome | Win (1 of 5) |
Opponents |
5. teenytina (80.79 wpm) |
Accuracy | 96.0% |
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. |