View Pit Stop page for race #1163 by erw_learning_colemak — Ghost race
View profile for Erik (Colemak) (erw_learning_colemak)
Official speed | 71.46 wpm (73.89 seconds elapsed during race) |
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Race Start | June 27, 2011 12:35:38am UTC |
Race Finish | June 27, 2011 12:36:52am UTC |
Outcome | No win (1 of 1) |
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. |