View Pit Stop page for race #212 by kianachantal — Ghost race
View profile for 🧛 kia (kianachantal)
Official speed | 80.96 wpm (65.22 seconds elapsed during race) |
---|---|
Race Start | July 10, 2011 1:26:58am UTC |
Race Finish | July 10, 2011 1:28:03am UTC |
Outcome | Win (1 of 3) |
Opponents |
3. alf_m (67.78 wpm) |
Accuracy | 90.0% |
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. |