View Pit Stop page for race #2690 by natmac4 — Ghost race
View profile for Existential Explorer (natmac4)
Official speed | 76.10 wpm (69.38 seconds elapsed during race) |
---|---|
Race Start | November 17, 2014 3:14:29am UTC |
Race Finish | November 17, 2014 3:15:39am UTC |
Outcome | No win (3 of 4) |
Accuracy | 93.0% |
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. |