View Pit Stop page for race #3370 by nsirlin — Ghost race
View profile for Nicholas (nsirlin)
| Official speed | 83.54 wpm (63.20 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2018 3:02:50am UTC |
| Race Finish | March 13, 2018 3:03:53am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 86.32 |
| 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. |