View Pit Stop page for race #844 by colemakn00b — Ghost race
View profile for Colemakn00b (colemakn00b)
Official speed | 82.43 wpm (64.05 seconds elapsed during race) |
---|---|
Race Start | March 1, 2013 2:53:35pm UTC |
Race Finish | March 1, 2013 2:54:39pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. jdonnen (72.59 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. |