View Pit Stop page for race #76 by toadkart64 — Ghost race
View profile for TK (toadkart64)
Official speed | 106.83 wpm (49.42 seconds elapsed during race) |
---|---|
Race Start | August 29, 2012 2:03:20am UTC |
Race Finish | August 29, 2012 2:04:10am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. triet96 (74.23 wpm) |
Accuracy | 93.0% |
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. |