View Pit Stop page for race #1467 by chadpalmer2 — Ghost race
View profile for Chad (chadpalmer2)
| Official speed | 81.09 wpm (65.11 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2018 10:52:25pm UTC |
| Race Finish | March 3, 2018 10:53:30pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 83.80 |
| 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. |