View Pit Stop page for race #1098 by royalkludgelarry — Ghost race
View profile for Larry (royalkludgelarry)
| Official speed | 69.78 wpm (75.67 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2018 11:38:55am UTC |
| Race Finish | August 31, 2018 11:40:11am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 72.11 |
| 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. |