View Pit Stop page for race #408 by archer4 — Ghost race
View profile for Moridin (archer4)
| Official speed | 98.56 wpm (53.57 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2012 11:39:13pm UTC |
| Race Finish | June 4, 2012 11:40:06pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. mark40511 (86.16 wpm) |
| Accuracy | 95.0% |
| 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. |