View Pit Stop page for race #1027 by ronnyron — Ghost race
View profile for Ron (ronnyron)
| Official speed | 89.85 wpm (58.76 seconds elapsed during race) |
|---|---|
| Race Start | February 28, 2015 10:35:27pm UTC |
| Race Finish | February 28, 2015 10:36:25pm UTC |
| Outcome | No win (3 of 3) |
| 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. |