View Pit Stop page for race #938 by bladevampirek — Ghost race
View profile for Achromatic - youtu.be/VuzE718Ac1M (bladevampirek)
| Official speed | 72.22 wpm (73.11 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2019 11:29:20pm UTC |
| Race Finish | July 15, 2019 11:30:33pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| Points | 74.63 |
| 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. |