View Pit Stop page for race #271 by qwertrewq — Ghost race
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Official speed | 89.85 wpm (58.76 seconds elapsed during race) |
---|---|
Race Start | June 27, 2012 7:40:05pm UTC |
Race Finish | June 27, 2012 7:41:04pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. profchaos (128.62 wpm) 3. jessealbert23 (92.93 wpm) |
Accuracy | 93.0% |
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. |