View Pit Stop page for race #199 by cc_1217 — Ghost race
View profile for Candice (cc_1217)
| Official speed | 71.44 wpm (73.91 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2014 3:16:04pm UTC |
| Race Finish | September 9, 2014 3:17:18pm UTC |
| Outcome | No win (2 of 4) |
| 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. |