View Pit Stop page for race #15889 by awsomaw — Ghost race
View profile for leonidas (awsomaw)
| Official speed | 157.45 wpm (33.53 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2020 9:43:40pm UTC |
| Race Finish | March 1, 2020 9:44:14pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 162.70 |
| 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. |