View Pit Stop page for race #419 by grindelwald — Ghost race
View profile for Rilka (grindelwald)
Official speed | 135.46 wpm (38.98 seconds elapsed during race) |
---|---|
Race Start | February 25, 2013 5:57:57am UTC |
Race Finish | February 25, 2013 5:58:36am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. dvorak_ftw (125.26 wpm) |
Accuracy | 94.0% |
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. |