View Pit Stop page for race #5130 by melanie2525 — Ghost race
View profile for melanie (melanie2525)
Official speed | 80.80 wpm (65.35 seconds elapsed during race) |
---|---|
Race Start | March 25, 2014 12:28:11pm UTC |
Race Finish | March 25, 2014 12:29:16pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. rogeratbao (86.74 wpm) 4. typeraki (78.95 wpm) |
Accuracy | 92.0% |
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. |