View Pit Stop page for race #530 by dizzyk — Ghost race
View profile for Dizzy (dizzyk)
| Official speed | 68.82 wpm (76.72 seconds elapsed during race) |
|---|---|
| Race Start | August 6, 2016 5:49:07am UTC |
| Race Finish | August 6, 2016 5:50:24am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 92.0% |
| Points | 0.00 |
| 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. |