View Pit Stop page for race #1486 by dunkerschnoodle — Ghost race
View profile for Jacob (dunkerschnoodle)
| Official speed | 117.28 wpm (45.02 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2018 5:09:03pm UTC |
| Race Finish | May 13, 2018 5:09:48pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 121.19 |
| 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. |