View Pit Stop page for race #3209 by f2862089986 — Ghost race
View profile for Felix (f2862089986)
| Official speed | 98.49 wpm (53.61 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2019 5:58:40am UTC |
| Race Finish | July 7, 2019 5:59:34am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 101.78 |
| 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. |