View Pit Stop page for race #2454 by buck1249 — Ghost race
View profile for Bill (buck1249)
| Official speed | 74.91 wpm (70.48 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2014 9:50:16pm UTC |
| Race Finish | November 9, 2014 9:51:27pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 88.0% |
| 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. |