View Pit Stop page for race #9 by marvs_warriors — Ghost race
View profile for Marvs (marvs_warriors)
| Official speed | 105.58 wpm (50.01 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2012 6:05:23pm UTC |
| Race Finish | September 28, 2012 6:06:13pm UTC |
| Outcome | Win (1 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. |