View Pit Stop page for race #809 by justinngordon — Ghost race
View profile for Justin (justinngordon)
Official speed | 80.34 wpm (65.72 seconds elapsed during race) |
---|---|
Race Start | August 27, 2013 11:38:20pm UTC |
Race Finish | August 27, 2013 11:39:25pm UTC |
Outcome | No win (2 of 3) |
Opponents |
3. uros_krunic (68.04 wpm) |
Accuracy | 94.0% |
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. |