View Pit Stop page for race #266 by mikus08 — Ghost race
View profile for mikolaj (mikus08)
| Official speed | 68.90 wpm (76.63 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2019 2:43:49pm UTC |
| Race Finish | December 9, 2019 2:45:06pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| Points | 71.20 |
| 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. |