View Pit Stop page for race #709 by andrew69314 — Ghost race
View profile for Andrew (andrew69314)
| Official speed | 78.89 wpm (66.93 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2018 2:54:35am UTC |
| Race Finish | April 17, 2018 2:55:42am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 81.52 |
| 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. |