View Pit Stop page for race #6759 by tomatonest — Ghost race
View profile for Prometheus (tomatonest)
Official speed | 119.62 wpm (44.14 seconds elapsed during race) |
---|---|
Race Start | June 23, 2013 10:14:57pm UTC |
Race Finish | June 23, 2013 10:15:41pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. to0z (90.74 wpm) 3. jessegarcia (82.02 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. |