View Pit Stop page for race #335 by gaby0072 — Ghost race
View profile for gaby (gaby0072)
| Official speed | 100.27 wpm (52.66 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2012 5:58:21pm UTC |
| Race Finish | April 14, 2012 5:59:14pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| 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. |