View Pit Stop page for race #3035 by hwiechers — Ghost race
View profile for zipline (hwiechers)
| Official speed | 72.89 wpm (72.44 seconds elapsed during race) |
|---|---|
| Race Start | October 22, 2017 9:28:40am UTC |
| Race Finish | October 22, 2017 9:29:52am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 75.32 |
| 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. |