View Pit Stop page for race #91 by r1997 — Ghost race
| Official speed | 59.65 wpm (88.52 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2019 3:31:59pm UTC |
| Race Finish | November 13, 2019 3:33:27pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 95.0% |
| Points | 61.64 |
| 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. |