View Pit Stop page for race #126 by silverrocker — Ghost race
View profile for silver (silverrocker)
Official speed | 71.91 wpm (73.43 seconds elapsed during race) |
---|---|
Race Start | May 1, 2013 11:30:24am UTC |
Race Finish | May 1, 2013 11:31:37am UTC |
Outcome | No win (4 of 4) |
Opponents |
1. mark40511 (86.81 wpm) 2. daemon_master (76.76 wpm) 3. sharilyuen (72.70 wpm) |
Accuracy | 86.0% |
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. |