View Pit Stop page for race #2576 by palfuzonk — Ghost race
View profile for Link (palfuzonk)
Official speed | 97.68 wpm (54.05 seconds elapsed during race) |
---|---|
Race Start | June 21, 2016 4:12:29pm UTC |
Race Finish | June 21, 2016 4:13:23pm UTC |
Outcome | Win (1 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. |