View Pit Stop page for race #1690 by bizatch — Ghost race
View profile for Bizz (bizatch)
Official speed | 95.37 wpm (55.36 seconds elapsed during race) |
---|---|
Race Start | May 2, 2012 2:12:34pm UTC |
Race Finish | May 2, 2012 2:13:29pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. training4069 (75.07 wpm) |
Accuracy | 96.0% |
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. |