View Pit Stop page for race #77 by daaaaaniel — Ghost race
View profile for Daniel (daaaaaniel)
Official speed | 62.34 wpm (84.70 seconds elapsed during race) |
---|---|
Race Start | May 6, 2012 2:21:34pm UTC |
Race Finish | May 6, 2012 2:22:59pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. rose_cabanag@yahoo.com (56.36 wpm) |
Accuracy | 89.0% |
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. |