View Pit Stop page for race #1614 by stefans — Ghost race
View profile for Stefan (stefans)
Official speed | 75.85 wpm (69.61 seconds elapsed during race) |
---|---|
Race Start | January 8, 2012 3:38:12pm UTC |
Race Finish | January 8, 2012 3:39:22pm UTC |
Outcome | No win (3 of 5) |
Opponents |
4. cherryblue (70.03 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. |