View Pit Stop page for race #32 by kelvinyes — Ghost race
View profile for Kelvin (kelvinyes)
Official speed | 93.45 wpm (56.50 seconds elapsed during race) |
---|---|
Race Start | August 24, 2017 1:33:15am UTC |
Race Finish | August 24, 2017 1:34:11am UTC |
Outcome | Win (1 of 3) |
Accuracy | 96.0% |
Points | 96.56 |
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. |