View Pit Stop page for race #122 by swilkins7157 — Ghost race
View profile for Sarah (swilkins7157)
| Official speed | 59.09 wpm (89.36 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2016 12:16:01pm UTC |
| Race Finish | November 3, 2016 12:17:30pm UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 87.0% |
| 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. |