View Pit Stop page for race #707 by coolndcomfy — Ghost race
View profile for DJ (coolndcomfy)
Official speed | 63.88 wpm (82.65 seconds elapsed during race) |
---|---|
Race Start | June 6, 2011 12:57:11am UTC |
Race Finish | June 6, 2011 12:58:34am UTC |
Outcome | No win (2 of 3) |
Opponents |
3. blackandwhitemuppet (58.61 wpm) |
Accuracy | 87.0% |
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. |