View Pit Stop page for race #9249 by hausiusi — Ghost race
View profile for Zviad (ზვიად) (hausiusi)
Official speed | 83.92 wpm (62.92 seconds elapsed during race) |
---|---|
Race Start | June 5, 2014 12:44:31pm UTC |
Race Finish | June 5, 2014 12:45:34pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 98.0% |
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. |