View Pit Stop page for race #3780 by linzhiyong — Ghost race
View profile for 林志勇 (linzhiyong)
| Official speed | 81.44 wpm (64.83 seconds elapsed during race) |
|---|---|
| Race Start | February 22, 2012 5:35:44pm UTC |
| Race Finish | February 22, 2012 5:36:49pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 94.0% |
| 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. |