View Pit Stop page for race #1399 by slow_india — Ghost race
View profile for Slow (slow_india)
Official speed | 109.21 wpm (48.35 seconds elapsed during race) |
---|---|
Race Start | May 19, 2013 4:27:15am UTC |
Race Finish | May 19, 2013 4:28:04am UTC |
Outcome | Win (1 of 3) |
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. |