View Pit Stop page for race #279 by vigdal — Ghost race
View profile for Adrian (vigdal)
Official speed | 69.72 wpm (75.73 seconds elapsed during race) |
---|---|
Race Start | November 19, 2014 6:29:28pm UTC |
Race Finish | November 19, 2014 6:30:43pm UTC |
Outcome | No win (4 of 5) |
Opponents |
5. need_for_speed (55.53 wpm) |
Accuracy | 92.0% |
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. |