View Pit Stop page for race #163 by sent2null — Ghost race
View profile for David (sent2null)
| Official speed | 70.69 wpm (74.69 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2019 3:22:56pm UTC |
| Race Finish | September 26, 2019 3:24:11pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 73.04 |
| 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. |