View Pit Stop page for race #439 by hekri — Ghost race
View profile for Hekri (hekri)
Official speed | 62.82 wpm (84.05 seconds elapsed during race) |
---|---|
Race Start | February 22, 2014 2:48:16pm UTC |
Race Finish | February 22, 2014 2:49:40pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. ashlie_marie (79.10 wpm) 2. twentey (65.01 wpm) |
Accuracy | 96.0% |
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. |