View Pit Stop page for race #3016 by edluu — Ghost race
| Official speed | 65.65 wpm (80.43 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2012 1:14:55am UTC |
| Race Finish | December 12, 2012 1:16:16am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 85.0% |
| 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. |