View Pit Stop page for race #8118 by pmadhukar — Ghost race
View profile for pratyush (pmadhukar)
Official speed | 81.06 wpm (65.14 seconds elapsed during race) |
---|---|
Race Start | August 22, 2013 7:26:21pm UTC |
Race Finish | August 22, 2013 7:27:26pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. kangroos (81.27 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. |