View Pit Stop page for race #345 by fasthand123 — Ghost race
View profile for Paul (fasthand123)
| Official speed | 56.46 wpm (93.52 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2012 3:13:22pm UTC |
| Race Finish | October 21, 2012 3:14:56pm UTC |
| Outcome | No win (2 of 2) |
| 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. |