View Pit Stop page for race #362 by dzinachihou — Ghost race
View profile for why am I typoing so much (dzinachihou)
Official speed | 72.07 wpm (73.26 seconds elapsed during race) |
---|---|
Race Start | June 25, 2010 10:26:18am UTC |
Race Finish | June 25, 2010 10:27:31am UTC |
Outcome | No win (3 of 3) |
Opponents |
2. chimera15 (79.51 wpm) |
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. |