View Pit Stop page for race #945 by sanderlees — Ghost race
View profile for Sandy (sanderlees)
Official speed | 93.84 wpm (56.27 seconds elapsed during race) |
---|---|
Race Start | June 18, 2014 6:17:38pm UTC |
Race Finish | June 18, 2014 6:18:34pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. gewitterhexe (131.77 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. |