View Pit Stop page for race #414 by masterlink — Ghost race
View profile for B (masterlink)
Official speed | 107.49 wpm (49.12 seconds elapsed during race) |
---|---|
Race Start | October 1, 2012 2:53:10am UTC |
Race Finish | October 1, 2012 2:53:59am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. megafepsdapam (93.29 wpm) |
Accuracy | 89.0% |
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. |