View Pit Stop page for race #79 by jakemcmahon8 — Ghost race
View profile for ~~DixonMyezz~~ (jakemcmahon8)
| Official speed | 67.97 wpm (77.68 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2017 5:02:06am UTC |
| Race Finish | September 18, 2017 5:03:24am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 70.23 |
| 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. |