View Pit Stop page for race #1231 by kccchiu — Ghost race
View profile for Kin (kccchiu)
| Official speed | 74.74 wpm (70.64 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2019 10:30:33pm UTC |
| Race Finish | March 16, 2019 10:31:44pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 77.23 |
| 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. |