View Pit Stop page for race #699 by bhattaroshan — Ghost race
View profile for roshan (bhattaroshan)
Official speed | 68.13 wpm (77.50 seconds elapsed during race) |
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Race Start | October 2, 2017 3:59:05pm UTC |
Race Finish | October 2, 2017 4:00:23pm UTC |
Outcome | No win (3 of 3) |
Accuracy | 99.0% |
Points | 70.40 |
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. |