View Pit Stop page for race #275 by dieucra — Ghost race
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| Official speed | 59.52 wpm (88.71 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2016 3:40:23pm UTC |
| Race Finish | June 16, 2016 3:41:52pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 90.0% |
| 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. |