View Pit Stop page for race #1708 by mylifeischill — Ghost race
View profile for Autumn (mylifeischill)
Official speed | 81.66 wpm (64.66 seconds elapsed during race) |
---|---|
Race Start | July 6, 2012 3:23:52pm UTC |
Race Finish | July 6, 2012 3:24:56pm UTC |
Outcome | No win (2 of 3) |
Opponents |
3. superstronghold (81.00 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. |