View Pit Stop page for race #799 by javindo — Ghost race
View profile for Steve (javindo)
Official speed | 110.98 wpm (47.58 seconds elapsed during race) |
---|---|
Race Start | April 1, 2013 4:57:59pm UTC |
Race Finish | April 1, 2013 4:58:47pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. playscrabble (128.25 wpm) 3. pentalon (104.20 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. |