View Pit Stop page for race #1365 by basherte — Ghost race
View profile for Basherte (basherte)
| Official speed | 71.75 wpm (73.59 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2012 10:28:30am UTC |
| Race Finish | August 10, 2012 10:29:44am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. reza_joonm (66.52 wpm) |
| Accuracy | 94.0% |
| 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. |