View Pit Stop page for race #8898 by jackracer23 — Ghost race
View profile for jack (jackracer23)
Official speed | 78.99 wpm (66.84 seconds elapsed during race) |
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Race Start | June 16, 2018 12:47:54pm UTC |
Race Finish | June 16, 2018 12:49:01pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 96.0% |
Points | 81.62 |
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. |