View Pit Stop page for race #2015 by housepeople — Ghost race
View profile for HousePeople (housepeople)
| Official speed | 84.12 wpm (62.77 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2013 8:37:06pm UTC |
| Race Finish | May 31, 2013 8:38:09pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| 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. |