View Pit Stop page for race #3607 by neithan — Ghost race
View profile for Neithan (neithan)
Official speed | 68.80 wpm (76.74 seconds elapsed during race) |
---|---|
Race Start | October 15, 2013 12:41:37pm UTC |
Race Finish | October 15, 2013 12:42:54pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. darkec (79.24 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. |