View Pit Stop page for race #144 by chrissamartino — Ghost race
View profile for Chris (chrissamartino)
Official speed | 80.30 wpm (65.75 seconds elapsed during race) |
---|---|
Race Start | October 10, 2013 7:18:22pm UTC |
Race Finish | October 10, 2013 7:19:28pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. wivo (93.30 wpm) |
Accuracy | 91.0% |
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. |