View Pit Stop page for race #297 by djavaisadog — Ghost race
View profile for Leo (djavaisadog)
| Official speed | 100.94 wpm (52.31 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2020 11:48:21pm UTC |
| Race Finish | April 3, 2020 11:49:13pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 104.30 |
| 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. |