View Pit Stop page for race #384 by althie — Ghost race
View profile for Joel (althie)
| Official speed | 62.36 wpm (84.67 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2012 3:55:38pm UTC |
| Race Finish | November 11, 2012 3:57:03pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. kazekidou (63.13 wpm) |
| Accuracy | 90.0% |
| 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. |