View Pit Stop page for race #4556 by laphroaig_neat — Ghost race
View profile for L. A. Phroaig (laphroaig_neat)
Official speed | 88.92 wpm (59.38 seconds elapsed during race) |
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Race Start | December 26, 2015 2:28:44pm UTC |
Race Finish | December 26, 2015 2:29:44pm UTC |
Outcome | Win (1 of 4) |
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. |