View Pit Stop page for race #1204 by nightstars — Ghost race
View profile for Effie (nightstars)
Official speed | 84.18 wpm (62.72 seconds elapsed during race) |
---|---|
Race Start | August 6, 2014 5:39:41pm UTC |
Race Finish | August 6, 2014 5:40:43pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. avenkata@live.com (76.78 wpm) 5. rotibom (67.65 wpm) |
Accuracy | 95.0% |
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. |