View Pit Stop page for race #1097 by keybored_kev — Ghost race
View profile for Keybored_Kev (keybored_kev)
| Official speed | 57.15 wpm (92.39 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2015 5:23:14am UTC |
| Race Finish | September 17, 2015 5:24:46am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 92.0% |
| Points | 0.00 |
| 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. |