View Pit Stop page for race #19 by d_ogg — Ghost race
View profile for Derrick (d_ogg)
Official speed | 110.77 wpm (47.67 seconds elapsed during race) |
---|---|
Race Start | January 26, 2014 7:11:48am UTC |
Race Finish | January 26, 2014 7:12:35am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. fantom_x86 (78.72 wpm) |
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. |