View Pit Stop page for race #697 by molloch — Ghost race
View profile for Molloch (molloch)
| Official speed | 72.01 wpm (73.32 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2017 6:15:42pm UTC |
| Race Finish | February 18, 2017 6:16:55pm UTC |
| Outcome | No win (3 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. |