View Pit Stop page for race #221 by deceitful — Ghost race
View profile for deceitful (deceitful)
| Official speed | 68.67 wpm (76.89 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2013 5:21:22am UTC |
| Race Finish | October 11, 2013 5:22:39am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 89.0% |
| 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. |