View Pit Stop page for race #603 by hilife123 — Ghost race
View profile for Reid (hilife123)
| Official speed | 63.42 wpm (83.25 seconds elapsed during race) |
|---|---|
| Race Start | January 22, 2019 2:19:20am UTC |
| Race Finish | January 22, 2019 2:20:43am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 65.54 |
| 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. |