View Pit Stop page for race #1025 by treeloop — Ghost race
View profile for Andrew (treeloop)
Official speed | 77.56 wpm (68.08 seconds elapsed during race) |
---|---|
Race Start | May 23, 2022 4:04:58pm UTC |
Race Finish | May 23, 2022 4:06:06pm UTC |
Outcome | No win (3 of 3) |
Accuracy | 97.0% |
Points | 80.14 |
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. |