View Pit Stop page for race #175 by zolaric — Ghost race
View profile for Emile (zolaric)
| Official speed | 68.10 wpm (77.53 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2011 9:24:51pm UTC |
| Race Finish | August 5, 2011 9:26:08pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 86.0% |
| 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. |