View Pit Stop page for race #56 by ali_norouzi — Ghost race
View profile for aliN (ali_norouzi)
Official speed | 94.13 wpm (56.09 seconds elapsed during race) |
---|---|
Race Start | August 9, 2013 8:25:32am UTC |
Race Finish | August 9, 2013 8:26:28am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. pmadhukar (96.22 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. |