View Pit Stop page for race #6145 by achimia — Ghost race
View profile for icosaedru (achimia)
| Official speed | 80.39 wpm (65.68 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2018 11:19:54am UTC |
| Race Finish | March 1, 2018 11:21:00am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 99.0% |
| Points | 83.07 |
| 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. |