View Pit Stop page for race #753 by zambodia — Ghost race
View profile for Rarw. (zambodia)
Official speed | 108.60 wpm (48.62 seconds elapsed during race) |
---|---|
Race Start | April 14, 2012 1:15:29am UTC |
Race Finish | April 14, 2012 1:16:18am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. redraven45 (102.55 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. |