View Pit Stop page for race #795 by taway391 — Ghost race
| Official speed | 109.64 wpm (48.16 seconds elapsed during race) |
|---|---|
| Race Start | February 1, 2020 6:59:54pm UTC |
| Race Finish | February 1, 2020 7:00:42pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| Points | 113.29 |
| 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. |