View Pit Stop page for race #112 by siamwolf — Ghost race
View profile for Leo (siamwolf)
| Official speed | 70.24 wpm (75.17 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2011 1:43:02pm UTC |
| Race Finish | November 2, 2011 1:44:17pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. alf_m (87.36 wpm) |
| Accuracy | 92.0% |
| 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. |