View Pit Stop page for race #2573 by g0bl0x — Ghost race
View profile for Domenic (g0bl0x)
| Official speed | 120.88 wpm (43.68 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2012 11:54:42am UTC |
| Race Finish | May 30, 2012 11:55:26am UTC |
| Outcome | No win (1 of 1) |
| 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. |