View Pit Stop page for race #96 by enianen — Ghost race
View profile for Enianen (enianen)
| Official speed | 107.25 wpm (49.23 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2015 7:07:55pm UTC |
| Race Finish | September 9, 2015 7:08:45pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| 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. |