View Pit Stop page for race #203 by mof10 — Ghost race
View profile for Myriadia (mof10)
| Official speed | 90.83 wpm (58.13 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2018 3:21:50am UTC |
| Race Finish | July 15, 2018 3:22:48am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 93.86 |
| 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. |