View Pit Stop page for race #229 by ndiehl48 — Ghost race
View profile for Nate (ndiehl48)
| Official speed | 90.46 wpm (58.37 seconds elapsed during race) |
|---|---|
| Race Start | August 6, 2017 11:33:40pm UTC |
| Race Finish | August 6, 2017 11:34:38pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 93.47 |
| 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. |