View Pit Stop page for race #1188 by m3rky — Ghost race
View profile for Sugma (m3rky)
| Official speed | 69.77 wpm (75.68 seconds elapsed during race) |
|---|---|
| Race Start | November 21, 2018 7:53:54am UTC |
| Race Finish | November 21, 2018 7:55:10am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 97.0% |
| Points | 72.09 |
| 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. |