View Pit Stop page for race #138 by shadowspark — Ghost race
View profile for Spencer (shadowspark)
Official speed | 93.12 wpm (56.70 seconds elapsed during race) |
---|---|
Race Start | November 5, 2014 10:30:00pm UTC |
Race Finish | November 5, 2014 10:30:57pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. urmaul (101.45 wpm) 3. stlewis1121 (82.71 wpm) 4. ironman_777 (80.35 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. |