View Pit Stop page for race #299 by forgottensand — Ghost race
View profile for Forgottensands. (forgottensand)
Official speed | 97.65 wpm (54.07 seconds elapsed during race) |
---|---|
Race Start | July 3, 2011 7:26:42am UTC |
Race Finish | July 3, 2011 7:27:36am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. mylove4u (98.12 wpm) |
Accuracy | 98.0% |
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. |