View Pit Stop page for race #1791 by anderstypematrix — Ghost race
View profile for Anders (anderstypematrix)
Official speed | 128.14 wpm (41.20 seconds elapsed during race) |
---|---|
Race Start | December 18, 2011 9:57:31pm UTC |
Race Finish | December 18, 2011 9:58:12pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 95.0% |
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. |