View Pit Stop page for race #1548 by flamefrost — Ghost race
View profile for FlameFrost (flamefrost)
| Official speed | 56.02 wpm (94.25 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2017 9:56:33am UTC |
| Race Finish | December 12, 2017 9:58:07am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| Points | 57.89 |
| 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. |