View Pit Stop page for race #3223 by inkyness — Ghost race
View profile for jubblies (inkyness)
Official speed | 108.41 wpm (48.70 seconds elapsed during race) |
---|---|
Race Start | April 28, 2012 12:14:43am UTC |
Race Finish | April 28, 2012 12:15:32am UTC |
Outcome | No win (3 of 3) |
Accuracy | 95.0% |
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. |