View Pit Stop page for race #7621 by charmyth — Ghost race
View profile for @CHARMYTH (charmyth)
Official speed | 81.78 wpm (64.56 seconds elapsed during race) |
---|---|
Race Start | November 18, 2012 9:25:53am UTC |
Race Finish | November 18, 2012 9:26:58am UTC |
Outcome | Win (1 of 4) |
Opponents |
3. t_mist (70.94 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. |