View Pit Stop page for race #5946 by lrslrsl — Ghost race
View profile for Logan (lrslrsl)
Official speed | 95.64 wpm (55.21 seconds elapsed during race) |
---|---|
Race Start | November 13, 2012 5:24:41pm UTC |
Race Finish | November 13, 2012 5:25:36pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 97.0% |
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. |