View Pit Stop page for race #670 by munzirae86 — Ghost race
View profile for Mati (munzirae86)
| Official speed | 75.75 wpm (69.70 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2013 9:53:30am UTC |
| Race Finish | September 20, 2013 9:54:39am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. pices_dude01 (65.10 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. |