View Pit Stop page for race #2347 by writerb — Ghost race
View profile for Brent (writerb)
| Official speed | 69.52 wpm (75.95 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2013 8:17:10pm UTC |
| Race Finish | January 2, 2013 8:18:26pm 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. |