View Pit Stop page for race #671 by lesson21 — Ghost race
View profile for Lesson (lesson21)
| Official speed | 95.46 wpm (55.31 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2015 9:38:18am UTC |
| Race Finish | August 19, 2015 9:39:13am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 99.0% |
| 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. |