View Pit Stop page for race #3267 by foobird — Ghost race
View profile for Das FoO (foobird)
Official speed | 75.11 wpm (70.30 seconds elapsed during race) |
---|---|
Race Start | June 25, 2014 11:58:19pm UTC |
Race Finish | June 25, 2014 11:59:29pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. lynnpineda (59.95 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. |