View Pit Stop page for race #1248 by jan_edz — Ghost race
View profile for Jan-Edz (jan_edz)
| Official speed | 57.13 wpm (92.42 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2015 4:50:16am UTC |
| Race Finish | January 26, 2015 4:51:48am UTC |
| Outcome | No win (4 of 5) |
| 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. |