View Pit Stop page for race #21508 by er132er — Ghost race
View profile for dudududu (er132er)
| Official speed | 101.92 wpm (51.81 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2019 11:15:59am UTC |
| Race Finish | August 14, 2019 11:16:51am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| Points | 105.32 |
| 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. |