View Pit Stop page for race #26671 by mfkrbo — Ghost race
View profile for mfkr (mfkrbo)
Official speed | 57.97 wpm (91.08 seconds elapsed during race) |
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Race Start | April 11, 2019 9:50:16am UTC |
Race Finish | April 11, 2019 9:51:47am UTC |
Outcome | No win (2 of 3) |
Accuracy | 92.0% |
Points | 59.91 |
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. |