View Pit Stop page for race #2668 by cannedair — Ghost race
View profile for CJ (cannedair)
| Official speed | 80.53 wpm (65.57 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2017 4:35:06pm UTC |
| Race Finish | September 20, 2017 4:36:11pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 83.21 |
| 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. |