View Pit Stop page for race #6838 by chiramonk — Ghost race
View profile for Wachira (chiramonk)
| Official speed | 59.67 wpm (88.49 seconds elapsed during race) |
|---|---|
| Race Start | November 12, 2019 2:08:33am UTC |
| Race Finish | November 12, 2019 2:10:01am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 61.66 |
| 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. |