View Pit Stop page for race #21048 by rportnoy — Ghost race
View profile for sakhaprox (rportnoy)
| Official speed | 89.51 wpm (58.99 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2011 4:31:07pm UTC |
| Race Finish | September 16, 2011 4:32:06pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| 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. |