View Pit Stop page for race #3939 by spreeleicora — Ghost race
View profile for Corinne (spreeleicora)
Official speed | 61.77 wpm (85.48 seconds elapsed during race) |
---|---|
Race Start | July 4, 2011 4:16:11am UTC |
Race Finish | July 4, 2011 4:17:37am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. sleeperservice (92.22 wpm) |
Accuracy | 94.0% |
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. |