View Pit Stop page for race #50 by daemon_master — Ghost race
View profile for Vadim (daemon_master)
Official speed | 76.76 wpm (68.79 seconds elapsed during race) |
---|---|
Race Start | May 1, 2013 11:30:24am UTC |
Race Finish | May 1, 2013 11:31:33am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. mark40511 (86.81 wpm) 3. sharilyuen (72.70 wpm) 4. silverrocker (71.91 wpm) |
Accuracy | 91.0% |
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. |