View Pit Stop page for race #55 by behrouzii — Ghost race
View profile for behrouzii (behrouzii)
Official speed | 117.56 wpm (44.91 seconds elapsed during race) |
---|---|
Race Start | July 31, 2012 8:32:48pm UTC |
Race Finish | July 31, 2012 8:33:33pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 90.0% |
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. |