View Pit Stop page for race #1601 by hereticalrants — Ghost race
View profile for hr (hereticalrants)
Official speed | 85.47 wpm (61.78 seconds elapsed during race) |
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Race Start | July 7, 2015 5:21:31pm UTC |
Race Finish | July 7, 2015 5:22:33pm UTC |
Outcome | Win (1 of 3) |
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. |