View Pit Stop page for race #744 by lemi77 — Ghost race
View profile for Michael (lemi77)
| Official speed | 116.24 wpm (45.42 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2017 6:27:45am UTC |
| Race Finish | November 15, 2017 6:28:31am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| Points | 120.11 |
| 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. |