View Pit Stop page for race #2575 by lr610 — Ghost race
Official speed | 88.22 wpm (59.85 seconds elapsed during race) |
---|---|
Race Start | February 17, 2014 8:27:55am UTC |
Race Finish | February 17, 2014 8:28:55am UTC |
Outcome | No win (4 of 4) |
Opponents |
1. uzyn (112.04 wpm) 2. x78978 (108.66 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. |