View Pit Stop page for race #2418 by armadyz — Ghost race
View profile for Armadyz (armadyz)
| Official speed | 81.81 wpm (64.54 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2019 9:13:21am UTC |
| Race Finish | January 19, 2019 9:14:25am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 84.54 |
| 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. |