View Pit Stop page for race #4 by philadendron — Ghost race
View profile for Phil (philadendron)
Official speed | 81.31 wpm (64.94 seconds elapsed during race) |
---|---|
Race Start | March 20, 2013 11:11:04pm UTC |
Race Finish | March 20, 2013 11:12:09pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. kyos00 (84.79 wpm) |
Accuracy | 96.0% |
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. |