View Pit Stop page for race #1135 by tyleryoung210 — Ghost race
View profile for (tyleryoung210)
| Official speed | 107.45 wpm (49.14 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2019 11:14:56pm UTC |
| Race Finish | February 3, 2019 11:15:45pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 111.03 |
| 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. |