View Pit Stop page for race #4829 by feedthejoe — Ghost race
View profile for Steve (feedthejoe)
| Official speed | 75.90 wpm (69.57 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2016 5:54:17pm UTC |
| Race Finish | October 10, 2016 5:55:27pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 92.0% |
| 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. |