View Pit Stop page for race #110 by skylake — Ghost race
View profile for Vakeels (skylake)
| Official speed | 94.16 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2017 4:38:24pm UTC |
| Race Finish | August 31, 2017 4:39:20pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 100.0% |
| Points | 97.30 |
| 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. |