View Pit Stop page for race #721 by ubiubi — Ghost race
View profile for hiTman (ubiubi)
Official speed | 70.19 wpm (75.22 seconds elapsed during race) |
---|---|
Race Start | December 30, 2012 10:24:05am UTC |
Race Finish | December 30, 2012 10:25:20am UTC |
Outcome | No win (4 of 4) |
Accuracy | 96.0% |
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. |