View Pit Stop page for race #2204 by jared779 — Ghost race
View profile for Jared (jared779)
| Official speed | 79.48 wpm (66.43 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2017 5:18:58pm UTC |
| Race Finish | November 21, 2017 5:20:04pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 98.0% |
| Points | 82.13 |
| 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. |