View Pit Stop page for race #5 by victorsprj — Ghost race
View profile for Victor (victorsprj)
| Official speed | 70.60 wpm (74.79 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2017 3:50:06am UTC |
| Race Finish | October 25, 2017 3:51:21am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 94.0% |
| Points | 72.96 |
| 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. |