View Pit Stop page for race #842 by john_acumen — Ghost race
View profile for John (john_acumen)
Official speed | 54.28 wpm (97.27 seconds elapsed during race) |
---|---|
Race Start | November 14, 2011 8:17:47pm UTC |
Race Finish | November 14, 2011 8:19:25pm UTC |
Outcome | No win (3 of 3) |
Opponents |
1. mcglock (94.11 wpm) |
Accuracy | 91.0% |
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. |