View Pit Stop page for race #5012 by joey172 — Ghost race
View profile for joel (joey172)
| Official speed | 123.03 wpm (42.92 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2012 2:26:07am UTC |
| Race Finish | May 21, 2012 2:26:50am UTC |
| Outcome | No win (2 of 4) |
| 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. |