NebulaGrey (hellishemo1)

Race #2745

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Official speed 99.67 wpm (52.97 seconds elapsed during race)
Race Start May 14, 2011 2:30:28am UTC
Race Finish May 14, 2011 2:31:21am UTC
Outcome Win (1 of 4)
Opponents 2. mrkmat (84.72 wpm)
Accuracy 95.0%
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.