View Pit Stop page for race #7196 by meh321 — Ghost race
| Official speed | 115.10 wpm (45.87 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2019 4:57:40pm UTC |
| Race Finish | April 26, 2019 4:58:26pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 118.94 |
| 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. |