View Pit Stop page for race #40 by chanboosted — Ghost race
View profile for Alex (chanboosted)
| Official speed | 75.16 wpm (70.25 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2019 1:32:46am UTC |
| Race Finish | January 28, 2019 1:33:56am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 77.66 |
| 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. |