View Pit Stop page for race #4371 by dj_e — Ghost race
View profile for Bella Lucita (dj_e)
Official speed | 92.56 wpm (57.04 seconds elapsed during race) |
---|---|
Race Start | September 7, 2011 3:27:05pm UTC |
Race Finish | September 7, 2011 3:28:02pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. iwinn (105.53 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. |