View Pit Stop page for race #9936 by nicovercesi — Ghost race
View profile for Nicolas (nicovercesi)
| Official speed | 78.64 wpm (67.14 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2011 3:47:05am UTC |
| Race Finish | November 1, 2011 3:48:13am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 96.0% |
| 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. |