View Pit Stop page for race #965 by saltslug — Ghost race
View profile for Namekuji (saltslug)
Official speed | 98.34 wpm (53.69 seconds elapsed during race) |
---|---|
Race Start | October 14, 2011 7:54:47am UTC |
Race Finish | October 14, 2011 7:55:41am UTC |
Outcome | No win (3 of 3) |
Opponents |
1. noobgalaxy (107.21 wpm) 2. demograph (102.49 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. |