View Pit Stop page for race #2502 by nishimasa — Ghost race
View profile for nishi (nishimasa)
| Official speed | 54.20 wpm (97.42 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2017 9:06:23am UTC |
| Race Finish | August 21, 2017 9:08:00am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 56.01 |
| 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. |