View Pit Stop page for race #12391 by r4nd4ll — Ghost race
View profile for Arkkant (r4nd4ll)
Official speed | 94.18 wpm (56.06 seconds elapsed during race) |
---|---|
Race Start | May 26, 2016 3:52:41am UTC |
Race Finish | May 26, 2016 3:53:37am UTC |
Outcome | No win (2 of 4) |
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. |