View Pit Stop page for race #104 by flatstanley9966 — Ghost race
View profile for s (flatstanley9966)
| Official speed | 99.15 wpm (53.25 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2019 8:55:16pm UTC |
| Race Finish | May 2, 2019 8:56:09pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 102.46 |
| 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. |