View Pit Stop page for race #367 by itstristan — Ghost race
View profile for Tristan (itstristan)
| Official speed | 92.31 wpm (57.20 seconds elapsed during race) |
|---|---|
| Race Start | March 12, 2019 3:22:43pm UTC |
| Race Finish | March 12, 2019 3:23:40pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 95.38 |
| 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. |