View Pit Stop page for race #711 by albywelch — Ghost race
View profile for Allan (albywelch)
Official speed | 82.37 wpm (64.10 seconds elapsed during race) |
---|---|
Race Start | April 14, 2012 1:17:10pm UTC |
Race Finish | April 14, 2012 1:18:14pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. mizune (97.04 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. |