View Pit Stop page for race #651 by mailinh — Ghost race
View profile for Mại (mailinh)
Official speed | 57.14 wpm (92.40 seconds elapsed during race) |
---|---|
Race Start | October 25, 2013 11:21:02am UTC |
Race Finish | October 25, 2013 11:22:34am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. ltplissken (77.68 wpm) 2. rabidgoose (57.43 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. |