View Pit Stop page for race #200 by axelframzl — Ghost race
View profile for Axel (axelframzl)
| Official speed | 95.89 wpm (55.06 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2016 11:12:51pm UTC |
| Race Finish | May 30, 2016 11:13:46pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 91.0% |
| 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. |