View Pit Stop page for race #21104 by demancer — Ghost race
View profile for Demancer (demancer)
| Official speed | 86.42 wpm (61.10 seconds elapsed during race) |
|---|---|
| Race Start | December 30, 2018 2:48:10pm UTC |
| Race Finish | December 30, 2018 2:49:11pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 89.30 |
| 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. |