View Pit Stop page for race #493 by izzi_e — Ghost race
View profile for izzi (izzi_e)
| Official speed | 107.42 wpm (49.15 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2017 6:03:04am UTC |
| Race Finish | August 28, 2017 6:03:53am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 111.00 |
| 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. |