View Pit Stop page for race #4742 by udon — Ghost race
View profile for Narumi (udon)
| Official speed | 99.05 wpm (53.31 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2014 7:18:39am UTC |
| Race Finish | February 3, 2014 7:19:33am UTC |
| Outcome | Win (1 of 4) |
| 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. |