View Pit Stop page for race #1490 by babyursa — Ghost race
View profile for Arg (babyursa)
Official speed | 87.31 wpm (60.47 seconds elapsed during race) |
---|---|
Race Start | June 18, 2015 3:54:47pm UTC |
Race Finish | June 18, 2015 3:55:48pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. fofusak (104.40 wpm) |
Accuracy | 99.0% |
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. |