View Pit Stop page for race #436 by davedavedave — Ghost race
View profile for dave (davedavedave)
| Official speed | 72.05 wpm (73.28 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2012 2:17:53am UTC |
| Race Finish | September 7, 2012 2:19:06am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. tinkureddy (77.80 wpm) |
| Accuracy | 89.0% |
| 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. |