View Pit Stop page for race #1386 by kpb421 — Ghost race
View profile for Katie (kpb421)
| Official speed | 123.39 wpm (42.79 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2011 9:52:05pm UTC |
| Race Finish | November 23, 2011 9:52:48pm UTC |
| Outcome | Win (1 of 2) |
| 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. |