View Pit Stop page for race #1195 by taklit — Ghost race
View profile for Alexander (taklit)
Official speed | 85.51 wpm (61.75 seconds elapsed during race) |
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Race Start | March 23, 2019 1:27:54am UTC |
Race Finish | March 23, 2019 1:28:56am UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 88.36 |
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. |