View Pit Stop page for race #95 by mrdoug314 — Ghost race
View profile for Doug (mrdoug314)
Official speed | 93.17 wpm (56.67 seconds elapsed during race) |
---|---|
Race Start | June 21, 2014 3:10:25am UTC |
Race Finish | June 21, 2014 3:11:21am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. onorarono (118.35 wpm) 2. hayso (97.22 wpm) |
Accuracy | 91.0% |
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. |