View Pit Stop page for race #1765 by iambryan1234 — Ghost race
View profile for TeamMYS (iambryan1234)
| Official speed | 100.43 wpm (52.57 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2018 6:51:26am UTC |
| Race Finish | November 9, 2018 6:52:18am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 103.78 |
| 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. |