View Pit Stop page for race #8 by padepad — Ghost race
View profile for Pentium III 600B (padepad)
Official speed | 95.10 wpm (55.52 seconds elapsed during race) |
---|---|
Race Start | March 13, 2015 9:52:38pm UTC |
Race Finish | March 13, 2015 9:53:34pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 98.0% |
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. |