View Pit Stop page for race #6904 by disclo5ure — Ghost race
View profile for Julian (disclo5ure)
| Official speed | 155.20 wpm (34.02 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2017 10:38:32am UTC |
| Race Finish | November 5, 2017 10:39:06am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 160.37 |
| 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. |