View Pit Stop page for race #5244 by tomcolemak — Ghost race
View profile for TapTapTappy (tomcolemak)
| Official speed | 69.00 wpm (76.52 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2017 9:19:50pm UTC |
| Race Finish | November 1, 2017 9:21:07pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| Points | 71.30 |
| 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. |