View Pit Stop page for race #430 by foopoop — Ghost race
View profile for argelfaster (foopoop)
Official speed | 86.44 wpm (61.08 seconds elapsed during race) |
---|---|
Race Start | June 13, 2011 8:31:43pm UTC |
Race Finish | June 13, 2011 8:32:44pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. hellishemo1 (104.26 wpm) 4. sejla (80.69 wpm) |
Accuracy | 94.0% |
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. |