View Pit Stop page for race #492 by gavwhela — Ghost race
View profile for Gavin (gavwhela)
| Official speed | 92.93 wpm (56.82 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2018 5:50:58pm UTC |
| Race Finish | May 6, 2018 5:51:55pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| Points | 96.03 |
| 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. |