View Pit Stop page for race #991 by markopoulos — Ghost race
View profile for 니콜라스 (markopoulos)
Official speed | 66.12 wpm (79.85 seconds elapsed during race) |
---|---|
Race Start | December 22, 2011 5:44:46am UTC |
Race Finish | December 22, 2011 5:46:06am UTC |
Outcome | No win (3 of 4) |
Opponents |
2. madi920 (66.33 wpm) |
Accuracy | 89.0% |
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. |