View Pit Stop page for race #91 by cocdeela — Ghost race
View profile for Nathan (cocdeela)
| Official speed | 76.28 wpm (69.22 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2020 5:21:20am UTC |
| Race Finish | December 1, 2020 5:22:29am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 78.82 |
| 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. |