View Pit Stop page for race #253 by htmlgxn — Ghost race
View profile for Ben (htmlgxn)
| Official speed | 70.51 wpm (74.88 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2017 1:12:34pm UTC |
| Race Finish | November 2, 2017 1:13:49pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 72.86 |
| 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. |