View Pit Stop page for race #17 by ck0913 — Ghost race
View profile for Adam (ck0913)
Official speed | 108.44 wpm (48.69 seconds elapsed during race) |
---|---|
Race Start | July 4, 2014 2:10:21am UTC |
Race Finish | July 4, 2014 2:11:10am UTC |
Outcome | Win (1 of 2) |
Accuracy | 93.0% |
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. |