View Pit Stop page for race #25217 by sumit91 — Ghost race
View profile for Sumit (sumit91)
Official speed | 80.11 wpm (65.91 seconds elapsed during race) |
---|---|
Race Start | April 29, 2013 5:19:52pm UTC |
Race Finish | April 29, 2013 5:20:58pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. the_drifter (85.84 wpm) |
Accuracy | 95.0% |
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. |