View Pit Stop page for race #63 by puddingking3 — Ghost race
View profile for puddingking (puddingking3)
| Official speed | 98.85 wpm (53.41 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2016 3:40:29pm UTC |
| Race Finish | July 22, 2016 3:41:22pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 88.0% |
| Points | 0.00 |
| 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. |