View Pit Stop page for race #808 by ominousc — Ghost race
View profile for Christian (ominousc)
| Official speed | 82.37 wpm (64.10 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2018 6:59:01pm UTC |
| Race Finish | July 17, 2018 7:00:05pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 85.11 |
| 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. |