View Pit Stop page for race #4109 by hangzoon — Ghost race
View profile for mhee (hangzoon)
| Official speed | 57.12 wpm (92.44 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2018 1:40:06am UTC |
| Race Finish | August 9, 2018 1:41:38am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 59.02 |
| 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. |