View Pit Stop page for race #2773 by martin_cantwell — Ghost race
View profile for Martin (martin_cantwell)
Official speed | 66.79 wpm (79.05 seconds elapsed during race) |
---|---|
Race Start | November 4, 2012 3:38:25pm UTC |
Race Finish | November 4, 2012 3:39:44pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. baltodk (73.39 wpm) 2. pmadhukar (73.30 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. |