View Pit Stop page for race #6040 by dhonuill — Ghost race
View profile for Donald (dhonuill)
Official speed | 98.92 wpm (53.38 seconds elapsed during race) |
---|---|
Race Start | November 30, 2011 9:45:40pm UTC |
Race Finish | November 30, 2011 9:46:34pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. arpz (107.62 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. |