View Pit Stop page for race #7 by bice — Ghost race
Official speed | 95.91 wpm (55.05 seconds elapsed during race) |
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Race Start | September 28, 2012 5:13:51pm UTC |
Race Finish | September 28, 2012 5:14:46pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. yyaun (76.10 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. |