View Pit Stop page for race #263 by dalord44 — Ghost race
View profile for WongTang (dalord44)
Official speed | 59.68 wpm (88.47 seconds elapsed during race) |
---|---|
Race Start | October 13, 2013 6:36:19pm UTC |
Race Finish | October 13, 2013 6:37:48pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. vickey19hunk2007@gmail.com (62.98 wpm) |
Accuracy | 92.0% |
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. |