View Pit Stop page for race #1331 by nao.paladin@yahoo.com — Ghost race
View profile for Amir (nao.paladin@yahoo.com)
| Official speed | 93.48 wpm (56.48 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2019 4:23:26am UTC |
| Race Finish | March 13, 2019 4:24:22am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 96.60 |
| 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. |