View Pit Stop page for race #1878 by bannister — Ghost race
View profile for Michael (bannister)
Official speed | 81.74 wpm (64.60 seconds elapsed during race) |
---|---|
Race Start | February 18, 2015 7:43:33am UTC |
Race Finish | February 18, 2015 7:44:38am UTC |
Outcome | No win (2 of 2) |
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. |