View Pit Stop page for race #1006 by ludacha — Ghost race
View profile for HRP❤ (ludacha)
Official speed | 96.32 wpm (54.82 seconds elapsed during race) |
---|---|
Race Start | August 10, 2014 9:06:37pm UTC |
Race Finish | August 10, 2014 9:07:32pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. five_a (84.04 wpm) 4. jargazes (69.37 wpm) |
Accuracy | 97.0% |
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. |