View Pit Stop page for race #2021 by alkalineii — Ghost race
View profile for Chris (alkalineii)
| Official speed | 94.22 wpm (56.04 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2014 10:57:49pm UTC |
| Race Finish | June 15, 2014 10:58:45pm UTC |
| Outcome | Win (1 of 3) |
| 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. |