View Pit Stop page for race #1177 by loadlng — Ghost race
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| Official speed | 89.65 wpm (58.90 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2015 9:10:12pm UTC |
| Race Finish | June 25, 2015 9:11:11pm UTC |
| Outcome | No win (2 of 2) |
| 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. |