View Pit Stop page for race #5 by arveke — Ghost race
View profile for Arve (arveke)
Official speed | 83.76 wpm (63.04 seconds elapsed during race) |
---|---|
Race Start | March 6, 2012 6:32:39pm UTC |
Race Finish | March 6, 2012 6:33:42pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. dreamofsleeping (81.33 wpm) 3. 10bd02006 (64.38 wpm) |
Accuracy | 93.0% |
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. |