View Pit Stop page for race #4131 by sonnysixteen — Ghost race
View profile for sonny (sonnysixteen)
| Official speed | 72.49 wpm (72.84 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2019 10:54:55am UTC |
| Race Finish | September 23, 2019 10:56:08am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 98.0% |
| Points | 74.91 |
| 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. |