View Pit Stop page for race #19 by nnk1019 — Ghost race
View profile for Nick (nnk1019)
Official speed | 88.43 wpm (59.71 seconds elapsed during race) |
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Race Start | May 25, 2013 8:43:49pm UTC |
Race Finish | May 25, 2013 8:44:49pm UTC |
Outcome | No win (1 of 1) |
Accuracy | 91.0% |
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. |