View Pit Stop page for race #195 by metalspork — Ghost race
View profile for Daniel (metalspork)
| Official speed | 103.12 wpm (51.20 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2013 10:44:57pm UTC |
| Race Finish | March 4, 2013 10:45:48pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. bmende (104.72 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. |