View Pit Stop page for race #18 by niseb — Ghost race
View profile for Sebastian (niseb)
| Official speed | 82.79 wpm (63.78 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2019 7:06:52pm UTC |
| Race Finish | November 1, 2019 7:07:56pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| Points | 85.55 |
| 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. |