View Pit Stop page for race #828 by karanjain18 — Ghost race
View profile for Karan Jain (karanjain18)
| Official speed | 56.16 wpm (94.02 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2018 9:21:26am UTC |
| Race Finish | September 23, 2018 9:23:00am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 58.03 |
| 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. |