View Pit Stop page for race #2286 by naesgnuhc — Ghost race
View profile for Chelseafc (naesgnuhc)
Official speed | 109.30 wpm (48.31 seconds elapsed during race) |
---|---|
Race Start | December 29, 2014 9:20:28am UTC |
Race Finish | December 29, 2014 9:21:16am UTC |
Outcome | Win (1 of 4) |
Opponents |
4. urmaul (97.72 wpm) |
Accuracy | 97.0% |
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. |