View Pit Stop page for race #1010 by fosterdill — Ghost race
View profile for Dylan (fosterdill)
Official speed | 83.48 wpm (63.25 seconds elapsed during race) |
---|---|
Race Start | January 22, 2014 3:23:46am UTC |
Race Finish | January 22, 2014 3:24:49am UTC |
Outcome | No win (4 of 4) |
Opponents |
2. silentsputnik (96.99 wpm) |
Accuracy | 96.0% |
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. |