View Pit Stop page for race #1204 by maizerowan — Ghost race
View profile for Maize (maizerowan)
Official speed | 77.29 wpm (68.31 seconds elapsed during race) |
---|---|
Race Start | May 4, 2014 4:34:26am UTC |
Race Finish | May 4, 2014 4:35:34am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. doubledave (75.01 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. |