View Pit Stop page for race #2390 by dwilt — Ghost race
Official speed | 107.80 wpm (48.98 seconds elapsed during race) |
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Race Start | May 12, 2011 3:28:05am UTC |
Race Finish | May 12, 2011 3:28:54am UTC |
Outcome | Win (1 of 2) |
Accuracy | 97.0% |
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. |