View Pit Stop page for race #1088 by joshuasymes — Ghost race
View profile for Joshua (joshuasymes)
| Official speed | 77.46 wpm (68.16 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2019 2:51:59pm UTC |
| Race Finish | October 30, 2019 2:53:07pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 97.0% |
| Points | 80.04 |
| 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. |