View Pit Stop page for race #3 by velokist — Ghost race
View profile for sashimichan (velokist)
| Official speed | 95.65 wpm (55.20 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2019 5:58:36am UTC |
| Race Finish | August 19, 2019 5:59:31am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 97.0% |
| Points | 98.84 |
| 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. |