View Pit Stop page for race #163 by spokyash — Ghost race
View profile for spokYash (spokyash)
Official speed | 107.81 wpm (48.97 seconds elapsed during race) |
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Race Start | April 2, 2019 6:52:35pm UTC |
Race Finish | April 2, 2019 6:53:24pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 97.0% |
Points | 111.40 |
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. |