View Pit Stop page for race #241 by kpb421 — Ghost race
View profile for Katie (kpb421)
Official speed | 112.37 wpm (46.99 seconds elapsed during race) |
---|---|
Race Start | October 30, 2011 2:46:49pm UTC |
Race Finish | October 30, 2011 2:47:36pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. aram90 (109.42 wpm) 3. beeznees (92.87 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. |