View Pit Stop page for race #108 by karn1vore — Ghost race
View profile for Tim (karn1vore)
Official speed | 58.59 wpm (90.12 seconds elapsed during race) |
---|---|
Race Start | December 12, 2011 4:12:41am UTC |
Race Finish | December 12, 2011 4:14:12am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. ironiik (87.76 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. |