View Pit Stop page for race #821 by crackracer — Ghost race
View profile for Sh.t (crackracer)
Official speed | 85.54 wpm (61.73 seconds elapsed during race) |
---|---|
Race Start | September 26, 2013 5:45:39pm UTC |
Race Finish | September 26, 2013 5:46:41pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. wsupden (99.74 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. |