View Pit Stop page for race #1025 by _rip_steve_job_ — Ghost race
View profile for Jobs (_rip_steve_job_)
Official speed | 107.62 wpm (49.06 seconds elapsed during race) |
---|---|
Race Start | December 19, 2011 7:02:06am UTC |
Race Finish | December 19, 2011 7:02:55am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. mako640 (136.83 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. |