View Pit Stop page for race #824 by notsofastbud — Ghost race
View profile for Matt (notsofastbud)
| Official speed | 72.47 wpm (72.86 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2012 10:22:24pm UTC |
| Race Finish | October 28, 2012 10:23:37pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. nishanttotla (81.26 wpm) |
| Accuracy | 92.0% |
| 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. |