View Pit Stop page for race #3199 by relearner — Ghost race
View profile for Person (relearner)
| Official speed | 83.03 wpm (63.59 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2018 5:53:54pm UTC |
| Race Finish | June 1, 2018 5:54:58pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 97.0% |
| Points | 85.80 |
| 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. |