View Pit Stop page for race #59 by kadinscido — Ghost race
View profile for Kadin (kadinscido)
| Official speed | 83.46 wpm (63.26 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2018 4:10:05am UTC |
| Race Finish | June 18, 2018 4:11:08am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 86.24 |
| 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. |