View Pit Stop page for race #35 by zeliboid8 — Ghost race
View profile for rime (zeliboid8)
| Official speed | 80.35 wpm (65.71 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2013 11:38:41pm UTC |
| Race Finish | May 19, 2013 11:39:47pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 92.0% |
| 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. |