View Pit Stop page for race #3981 by senecaz — Ghost race
View profile for Senecaz (senecaz)
Official speed | 86.58 wpm (60.98 seconds elapsed during race) |
---|---|
Race Start | December 19, 2017 4:19:20pm UTC |
Race Finish | December 19, 2017 4:20:21pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 98.0% |
Points | 89.47 |
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. |