View Pit Stop page for race #26 by jffeng — Ghost race
View profile for Jimmy (jffeng)
| Official speed | 161.24 wpm (32.75 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2016 7:19:45am UTC |
| Race Finish | March 10, 2016 7:20:18am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 0.00 |
| 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. |