View Pit Stop page for race #807 by shricory — Ghost race
View profile for Mark (shricory)
Official speed | 105.62 wpm (49.99 seconds elapsed during race) |
---|---|
Race Start | August 7, 2012 6:50:42am UTC |
Race Finish | August 7, 2012 6:51:32am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. elbingo (118.16 wpm) 3. ajityahoo876 (85.64 wpm) |
Accuracy | 93.0% |
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. |