View Pit Stop page for race #11 by justinliu2000 — Ghost race
View profile for Justin (justinliu2000)
| Official speed | 66.52 wpm (79.37 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2017 3:47:14pm UTC |
| Race Finish | September 28, 2017 3:48:33pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 97.0% |
| Points | 68.74 |
| 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. |