View Pit Stop page for race #1257 by xyril — Ghost race
Official speed | 121.50 wpm (43.46 seconds elapsed during race) |
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Race Start | October 6, 2012 11:22:23am UTC |
Race Finish | October 6, 2012 11:23:06am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. superstronghold (93.61 wpm) |
Accuracy | 93.0% |
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. |