View Pit Stop page for race #6867 by misteeque — Ghost race
View profile for Prasannjeet (misteeque)
Official speed | 76.76 wpm (68.79 seconds elapsed during race) |
---|---|
Race Start | October 14, 2013 9:00:48am UTC |
Race Finish | October 14, 2013 9:01:57am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. sim007 (60.59 wpm) |
Accuracy | 90.0% |
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. |