View Pit Stop page for race #2232 by mizune — Ghost race
View profile for Mizune (mizune)
| Official speed | 81.81 wpm (64.54 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2011 11:36:29am UTC |
| Race Finish | August 16, 2011 11:37:34am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. imbaman (95.88 wpm) 2. arpz (88.40 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. |