View Pit Stop page for race #210 by fssx — Ghost race
Official speed | 84.35 wpm (62.60 seconds elapsed during race) |
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Race Start | November 13, 2016 4:46:16pm UTC |
Race Finish | November 13, 2016 4:47:19pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 94.0% |
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. |