View Pit Stop page for race #65574 by aram90 — Ghost race
View profile for artahian (aram90)
| Official speed | 140.37 wpm (37.61 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2019 7:51:44pm UTC |
| Race Finish | September 5, 2019 7:52:22pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 100.0% |
| Points | 145.05 |
| 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. |