View Pit Stop page for race #3205 by moltenzephyr — Ghost race
View profile for moltenzephyr (moltenzephyr)
Official speed | 95.53 wpm (55.27 seconds elapsed during race) |
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Race Start | September 12, 2019 1:36:34pm UTC |
Race Finish | September 12, 2019 1:37:30pm UTC |
Outcome | No win (2 of 3) |
Accuracy | 97.0% |
Points | 98.71 |
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. |