View Pit Stop page for race #2620 by gewitterhexe — Ghost race
View profile for Xtrato (gewitterhexe)
Official speed | 131.77 wpm (40.07 seconds elapsed during race) |
---|---|
Race Start | June 18, 2014 6:17:38pm UTC |
Race Finish | June 18, 2014 6:18:18pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. sanderlees (93.84 wpm) |
Accuracy | 99.0% |
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. |