View Pit Stop page for race #330 by chocoboexodus — Ghost race
View profile for Charles (chocoboexodus)
Official speed | 73.59 wpm (71.75 seconds elapsed during race) |
---|---|
Race Start | October 19, 2014 12:17:20am UTC |
Race Finish | October 19, 2014 12:18:32am UTC |
Outcome | No win (3 of 4) |
Accuracy | 93.0% |
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. |