View Pit Stop page for race #26 by nattacat — Ghost race
View profile for Nat (nattacat)
Official speed | 99.78 wpm (52.92 seconds elapsed during race) |
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Race Start | June 29, 2018 7:35:21pm UTC |
Race Finish | June 29, 2018 7:36:14pm UTC |
Outcome | No win (4 of 5) |
Accuracy | 98.0% |
Points | 103.10 |
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. |