View Pit Stop page for race #4169 by shantothegreat — Ghost race
View profile for shantanu (shantothegreat)
| Official speed | 62.34 wpm (84.70 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2014 3:36:58pm UTC |
| Race Finish | May 7, 2014 3:38:23pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| 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. |