View Pit Stop page for race #646 by zhen_dev — Ghost race
View profile for Zhen (zhen_dev)
Official speed | 74.64 wpm (70.74 seconds elapsed during race) |
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Race Start | January 12, 2018 10:24:37am UTC |
Race Finish | January 12, 2018 10:25:48am UTC |
Outcome | No win (2 of 4) |
Accuracy | 99.0% |
Points | 77.13 |
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. |