View Pit Stop page for race #6465 by buck1249 — Ghost race
View profile for Bill (buck1249)
Official speed | 106.03 wpm (49.80 seconds elapsed during race) |
---|---|
Race Start | February 19, 2015 9:02:42pm UTC |
Race Finish | February 19, 2015 9:03:32pm UTC |
Outcome | No win (3 of 3) |
Opponents |
2. abnextrius (106.94 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. |