View Pit Stop page for race #772 by dejansrb — Ghost race
View profile for Dejan (dejansrb)
| Official speed | 85.48 wpm (61.77 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2018 2:08:22am UTC |
| Race Finish | November 22, 2018 2:09:24am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 88.33 |
| 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. |