View Pit Stop page for race #67 by dpa540 — Ghost race
View profile for David 💨 (dpa540)
| Official speed | 89.47 wpm (59.01 seconds elapsed during race) |
|---|---|
| Race Start | September 10, 2019 11:46:02am UTC |
| Race Finish | September 10, 2019 11:47:01am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 92.45 |
| 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. |