View Pit Stop page for race #1099 by petperson — Ghost race
View profile for Ian (petperson)
Official speed | 81.81 wpm (64.54 seconds elapsed during race) |
---|---|
Race Start | June 17, 2013 8:17:37pm UTC |
Race Finish | June 17, 2013 8:18:41pm UTC |
Outcome | Win (1 of 2) |
Opponents |
2. sebby_man (69.24 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. |