View Pit Stop page for race #1788 by thuan_hng — Ghost race
View profile for thuan_hng (thuan_hng)
| Official speed | 69.85 wpm (75.59 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2011 9:32:53am UTC |
| Race Finish | July 7, 2011 9:34:08am UTC |
| Outcome | Win (1 of 2) |
| 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. |