View Pit Stop page for race #36 by laleylu — Ghost race
View profile for Hanna (laleylu)
Official speed | 71.47 wpm (73.88 seconds elapsed during race) |
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Race Start | May 20, 2016 12:00:59am UTC |
Race Finish | May 20, 2016 12:02:12am UTC |
Outcome | No win (5 of 5) |
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. |