View Pit Stop page for race #3632 by pacificmonk — Ghost race
View profile for Pacific Monk (pacificmonk)
Official speed | 107.25 wpm (49.23 seconds elapsed during race) |
---|---|
Race Start | April 2, 2012 5:49:09am UTC |
Race Finish | April 2, 2012 5:49:58am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. scarlet_static (97.60 wpm) |
Accuracy | 97.0% |
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. |