View Pit Stop page for race #837 by derevonc — Ghost race
View profile for Per (derevonc)
Official speed | 84.04 wpm (62.83 seconds elapsed during race) |
---|---|
Race Start | November 9, 2012 8:02:54pm UTC |
Race Finish | November 9, 2012 8:03:57pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. ilmain (63.97 wpm) |
Accuracy | 93.0% |
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. |