View Pit Stop page for race #268 by athan29 — Ghost race
View profile for Athan (athan29)
Official speed | 78.69 wpm (67.10 seconds elapsed during race) |
---|---|
Race Start | September 4, 2014 12:08:01pm UTC |
Race Finish | September 4, 2014 12:09:08pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. cheongpeibin (73.17 wpm) 4. hifreeo (71.16 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. |