View Pit Stop page for race #7 by kajvdh — Ghost race
Official speed | 81.19 wpm (65.03 seconds elapsed during race) |
---|---|
Race Start | May 18, 2013 7:46:21pm UTC |
Race Finish | May 18, 2013 7:47:27pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. ormin (124.62 wpm) 3. _akimbo_ (70.75 wpm) |
Accuracy | 95.0% |
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. |