View Pit Stop page for race #2500 by slimg00dy — Ghost race
View profile for Mo (slimg00dy)
| Official speed | 74.47 wpm (70.90 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2017 5:45:14pm UTC |
| Race Finish | November 25, 2017 5:46:25pm UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 76.95 |
| 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. |