View Pit Stop page for race #53 by v_rule — Ghost race
View profile for vishva (v_rule)
Official speed | 81.11 wpm (65.10 seconds elapsed during race) |
---|---|
Race Start | April 16, 2015 7:20:46am UTC |
Race Finish | April 16, 2015 7:21:51am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. alitahseendilse (84.04 wpm) 3. madlibs (66.15 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. |