View Pit Stop page for race #22 by bushmaid — Ghost race
View profile for BushMaid (bushmaid)
Official speed | 84.16 wpm (62.74 seconds elapsed during race) |
---|---|
Race Start | December 2, 2015 8:13:26am UTC |
Race Finish | December 2, 2015 8:14:28am UTC |
Outcome | Win (1 of 2) |
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. |