View Pit Stop page for race #6850 by pmgett — Ghost race
View profile for Thibault (pmgett)
Official speed | 74.42 wpm (70.95 seconds elapsed during race) |
---|---|
Race Start | June 14, 2013 10:50:59pm UTC |
Race Finish | June 14, 2013 10:52:10pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. madcaddy3 (91.44 wpm) 2. chancel (76.98 wpm) |
Accuracy | 97.0% |
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. |