View Pit Stop page for race #29 by tinysenpai — Ghost race
View profile for Erin (tinysenpai)
| Official speed | 81.32 wpm (64.93 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2017 3:50:23am UTC |
| Race Finish | September 28, 2017 3:51:28am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 95.0% |
| Points | 84.03 |
| 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. |