View Pit Stop page for race #4601 by quanghieu1012 — Ghost race
View profile for Hieu (quanghieu1012)
Official speed | 66.83 wpm (79.01 seconds elapsed during race) |
---|---|
Race Start | May 18, 2013 1:56:42pm UTC |
Race Finish | May 18, 2013 1:58:01pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. jay_ronald33 (85.07 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. |