View Pit Stop page for race #841 by trogers91 — Ghost race
View profile for Taylor James (trogers91)
| Official speed | 65.08 wpm (81.13 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2017 7:41:41pm UTC |
| Race Finish | September 27, 2017 7:43:02pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 99.0% |
| Points | 67.25 |
| 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. |