View Pit Stop page for race #148 by minidou7 — Ghost race
View profile for Mini (minidou7)
| Official speed | 68.96 wpm (76.57 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2019 6:13:30pm UTC |
| Race Finish | May 25, 2019 6:14:46pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 71.26 |
| 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. |