View Pit Stop page for race #5100 by misteeque — Ghost race
View profile for Prasannjeet (misteeque)
Official speed | 74.75 wpm (70.64 seconds elapsed during race) |
---|---|
Race Start | June 28, 2013 7:28:30am UTC |
Race Finish | June 28, 2013 7:29:40am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. shaxigaming (74.71 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. |