View Pit Stop page for race #482 by ss_sohrab — Ghost race
View profile for Sohrab (ss_sohrab)
Official speed | 82.73 wpm (63.82 seconds elapsed during race) |
---|---|
Race Start | November 26, 2013 5:03:19pm UTC |
Race Finish | November 26, 2013 5:04:23pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. jolos (66.67 wpm) 4. stacky (66.25 wpm) |
Accuracy | 98.0% |
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. |