View Pit Stop page for race #1676 by mcshizney — Ghost race
View profile for mcshizney (mcshizney)
| Official speed | 77.68 wpm (67.97 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2019 2:56:35am UTC |
| Race Finish | January 25, 2019 2:57:43am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 80.27 |
| 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. |